- Roasted carrots and potatoes recipe
- Easy Oven Roasted Carrots and Potatoes
- How to Roast Potatoes and Carrots
- Roasting Different Potatoes
- Veggie and Carrot Options
- Roasted Carrots and Potatoes
- Pro Tips:
Roasted carrots and potatoes recipe
With just four main ingredients, this roasted carrots and potatoes recipe makes for a fantastic, easy side dish. It is amazing how much flavor can come from just a few, simple ingredients.
Easy Oven Roasted Carrots and Potatoes
When you want a side dish that has a lot of flavor and pairs perfectly with just about anything, you need to reach for this recipe. You only need a few ingredients to whip up this dish but the end result will taste like something from a fancy restaurant. Slow roasting the veggies in the oven gives them a delicious deep flavor that everyone will find irresistible.
How to Roast Potatoes and Carrots
Luckily, the oven does almost all the work while you will have very little hands on prep time. Check out these simple steps to see how to get these potatoes and carrots into the oven, roasting to perfection!
- Preheat oven to 475 degrees F and line a baking sheet with foil.
- Peel and chop your potatoes and place them on the prepared tray along with the baby carrots and potatoes.
- Drizzle the olive oil over the veggies and sprinkle with the salt and pepper and seasoning of your choice.
- Toss the potatoes and carrots in the olive oil and seasoning.
- Place the tray in the preheated oven and bake for about 30-35 minutes (it may take up to 40 minutes depending on your stove. Use a countertop convection oven to make cooking even faster!).
- Take the veggies out and enjoy while hot.
As you can see, it only takes a little time to get this dish together. In fact, you will probably be done prepping the whole dish before the oven has even heated to temperature!
Roasting Different Potatoes
Our recipe simply asks for small potatoes but this can mean a whole lot of things. Some potatoes roast better than others. When choosing which potatoes you are going to use, you want a potato that has a thinner skin, a consistent size and are not too starchy (like russet potatoes) but also not too waxy (like fingerling potatoes).
Yukon gold are perfect for roasting as they are right in the middle of the potato spectrum- not very starchy and not very waxy. They will hold their shape when baked in the oven and turn a nice golden brown as they roast. They also have a thinner skin so you do not even need to peel them before tossing them with the olive oil, salt and pepper. Here are a few other perfect roasting potatoes:
- Sweet Potatoes
- Red Potatoes
- New Potatoes
- Purple or blue potatoes
See what your grocery store has in stock and decided which looks best for roasting. Smaller potatoes can simply be cut in half rather than cubed. Potatoes halved and roasted in olive oil are just as great! Just be sure to put the cut side down on the sheet tray to get the flat side roasted nice and crispy.
Veggie and Carrot Options
We utilize baby carrots in this recipe for a few reasons. To begin, they are all equal in size which means they will all have the same cook time. They are also pre peeled and washed which makes them very easy to use. You can just open the bag and dump it right onto the tray.
You can definitely use big carrots as well. You will just need to peel the carrots and chop them into uniform pieces before roasting. See if your grocery store has rainbow carrots which will add some pretty color to the roasted veggie dish as well.
In addition to carrots and potato, you can try adding these chopped veggies to the roasting pan as well, adding even more flavor and variety:
- Chopped bell peppers
- Chopped onion or small pearl onions
- Halved Brussels Sprouts
- Broccoli florets
- Chopped squash
- Zucchini slices
There are so many perfect vegetables that taste perfect with our roasted carrots and potatoes. Roasted potatoes carrots and veggies are perfect for any time of year.
With such a simple and popular roasted veggie dish, you may have a few questions before you start cooking (how can it be so easy?!). Hopefully, these frequently asked questions will help guide you even more.
Should you boil potatoes before roasting?
You do not need to boil the potatoes for this recipe before roasting. If you plan on using lower heat to cook the potatoes, say setting your oven to 400 degrees instead of 475 (some people may be intimidated by that high heat setting!), you can choose to boil the potatoes first to cut back on the cooking time. If you only have a very starchy potato, such as russet potatoes, you may want to quickly boil them as well to cook off a little of the starch.
Can you roast carrots?
Absolutely! That is what this recipe is all about, after all. As carrots roast, the natural sugars in the vegetable come out and make them super sweet and tender. The roasted carrots will also have a nice brown caramelization on the outside which gives them even more sweet flavor. Roasted carrots are simply amazing!
Can you double this recipe?
This recipe for roasted carrots and potatoes is perfect to double, triple or just to cut in half. If you are making a smaller batch, consider just using your countertop convection oven rather than turning on your whole big stove. If you are doubling or tripling the recipe, use two sheet trays so that the veggies are all in one layer and touching the pan so they get crispy.
We hope that you love this recipe and make it frequently- it does go well with so many other foods that you really should be making it often! Enjoy.
This easy side dish will quickly become one you make all the time.
- 1 lb. bag baby carrots
- 6 small potatoes (peeled and cubed)
- 1/4 cup olive oil
- Seasonings of choice (we like to use garlic powder and parsley or Italian seasoning)
- Pre-heat oven to 475 degrees and line a baking sheet with aluminum foil
- Place potatoes and carrots in a bowl then drizzle olive oil over it and mix week
- Spread the carrots and potatoes out over the prepared baking sheet
- Sprinkle desired amount of seasonings evenly over the vegetables
- Bake for about 30-35 minutes or until the vegetables are fully cooked
- After the roasted vegetables have been roasting for about 15 minutes, take the pan out, stir the veggies, flipping them over, and then return to the oven to finish cooking. This will ensure that everything is cooked evenly and are caramelized on all sides.
- After the dish has cooked, taste a few carrots and add some more salt, pepper or seasoning if needed.
- While baby carrots are already pre-cleaned in the bag, it is always a good idea to wash them off and dry them before roasting.
- Toss the roasted veggies in any kind of oil you’d like, cutting back on saturated fat by using a lighter oil if desired.