Roasted Potatoes and Carrots in the Oven
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This easy Roasted Potatoes and Carrots recipe is made on a sheet pan in the oven with simple seasonings—perfectly tender, caramelized, and ready for any dinner.
Want more easy and delicious one pan meals? Look no further than my Sheet Pan Honey Balsamic Chicken & Brussels Sprouts, Sheet Pan Balsamic Chicken with Potatoes and Carrots, and Sheet Pan Pork Tenderloin and Potatoes.
Why This Roasted Potatoes and Carrots Recipe Works
Crispy edges — For the crispiest edges on the carrots, be sure to slice them on the diagonal.
Tender centers — These roasted potatoes and carrots will have the crispiest edges and the most delicious, soft centers.
Simple ingredients — There are only 7 ingredients in this recipe for oven roasted potatoes and carrots, and four of them are seasonings.
Quick prep time — It only takes 10 minutes to prep these roasted potatoes and carrots in the oven.
Ingredients
Carrots — Use whole carrots, then peel those and cut them into 1-inch pieces, diagonally.
Baby gold potatoes — It’s important to start with baby potatoes as they will roast up in time with the carrots when cut in half. You can also use baby red or fingerling potatoes if you prefer.
Olive oil — Just a drizzle of EVOO to help keep the spices on each piece of the roasted potatoes and carrots and to keep them from sticking to the parchment paper.
Garlic powder, dried rosemary, salt, and pepper — Only 4 simple seasonings are needed for this sheet pan roasted potatoes carrots recipe.
How to Roast Potatoes and Carrots in the Oven
- First, preheat the oven to 400 degrees and line a large baking sheet (or two) with parchment paper, being careful not to overcrowd the pan(s).
- Toss the vegetables with the olive oil, and the seasonings. Spread them out in a single layer on one or two pans.
- Put in the oven to roast for 40 minutes, tossing with a spatula at the halfway mark so the vegetables can crisp on both sides. (If you have two sheets, also rotate them on the racks as well.)
- Serve.
Tips for Crispy Roasted Potatoes and Carrots
- Store any leftover roasted potatoes and carrots in a container with a lid in the fridge for up to 4 days. Do not freeze the leftovers, they will get too mushy.
- To reheat the leftovers, you can warm them in the microwave or re-crisp them in the oven for a few minutes (being sure to check often so as to not overcook them).
- The oven temperature should be hot — 400 degrees — in order to get that perfect crisp on the outside and tender texture on the inside.
- Be sure to cut the carrots on the diagonal as they take longer to cook than the potatoes, and therefore need more surface area to cook evenly.
- While it’s tempting to use foil instead of parchment paper, the veggies will stick to foil and not crisp up evenly.
FAQs
Yes, you can roast them in the same pan, or if you’re using two pans, you can make one only carrots and one only potatoes.
Your carrots may be soggy because you didn’t cut them on the diagonal or you roasted them at too low a temperature.
Yes, carrots cook faster than potatoes, which is why it’s important to slice them on the diagonal so that they cook at the same time as the potatoes.
There is no need to boil the potatoes before roasting.
I have found the best temperature for roasting carrots and potatoes is 400 degrees.
Baby potatoes and carrots should roast in the oven for about 40 minutes. You can always check at the 30-minute mark to see if they’re done to your liking. Keep in mind if they are in 1-inch chunks they will need longer than if you cut the potatoes and carrots into smaller dice.
For ease of cleaning up I roast the potatoes and carrots together. If you want them separate that’s okay too, follow the same recipe but use two different bowls, one for the carrots and one for the potatoes.
Variations and Add-Ins
- Spice your potatoes and carrots up — literally — by adding other herbs and seasonings that you like. My favorites include garlic, thyme, and rosemary.
- Finish the potatoes and carrots in the oven once they are done by sprinkling parmesan and/or a drizzle of balsamic glaze over the top for extra yum.
- Add onions to this dish. I simply quarter medium-sized white or yellow onions, then let the pieces spread apart as I mix them in the olive oil and spices, then add to the sheet pan and bake as instructed.
What to Serve with Roasted Potatoes and Carrots
- I love serving this slow cooker ham, slow cooker Mediterranean chicken, or slow cooker BBQ ribs with this side dish.
- Looking to put that Instant Pot to good use? Try serving these carrots and potatoes with an Instant Pot Turkey Breast, Chinese Beef and Broccoli, or Honey Teriyaki Chicken.
- I also love this side dish with grilled salmon, shrimp, or chicken, or seared stovetop salmon, lemon garlic butter shrimp, or a chicken and broccoli skillet.
More Recipes to Try
- 3 Ingredient Oven Roasted Potatoes – tastes like way more effort than just 3 simple ingredients!
- Honey Roasted Chicken and Sweet Potatoes Skillet – simple, cozy, and all in one crave worthy skillet.
- Honey Brown Sugar Roasted Carrots – simple and seriously addictive.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Roasted Potatoes and Carrots in the Oven
Ingredients
- 4 cup carrots, peeled and cut into 1 inch pieces on the diagonal
- 1.5 pounds baby gold potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- salt and pepper
Instructions
- 1. Preheat the oven to 390F and line a large baking sheet with parchment paper – use two if needed to stop the vegetables overcrowding. You want air to be able to get around them in the oven so they crisp up properly.
- 2. Toss the vegetables with the olive oil, garlic powder, dried rosemary and a generous amount of salt and pepper. Spread out in a single layer.
- 3. Roast for 40 minutes, tossing with a spatula halfway so the vegetables can crisp all over. If you’re using two baking sheets, rotate their position in the oven when you do this.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
