These roasted potatoes and carrots are tossed with olive oil and herbs than roasted in the oven until crispy, tender and loaded with flavor. An easy side dish to any meal!

Oven roasted potatoes and carrots with herbs and seasonings in bowl.

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Oven Roasted Potatoes and Carrots

Whenever the weather is a little colder, I start to crave warm and crispy root vegetables. They are hearty, comforting and this recipe for roasted potatoes and carrots is one of my favorite ways to make them, as well as my roasted butternut squash, sweet potato fries and glazed carrots.

These roasted carrots and potatoes in the oven are one of my family’s favorite side dishes to serve with pretty much any meat perfectly. Baking them at a high heat makes them super soft and tender while bringing out all of their natural flavors. They have the right amount of crisp and are perfectly golden.

Recipe Ingredients

Carrots and potatoes are tossed with olive oil and a few flavorful herbs and seasonings to create a great side dish.

Roasted potatoes and carrots on baking sheet.

Find the full printable recipe with specific measurements below.

  • Potatoes: The best potatoes to use are baby gold potatoes or red potatoes. They roast up beautifully in this dish.
  • Carrots: The sweetness of carrots work so well with the potatoes.
  • Olive oil: This helps caramelize the veggies while roasting and gives something for the seasoning to stick to.
  • Seasonings: Salt, oregano, basil, garlic powder, and pepper give these veggies a great balance of flavors.

How to Roast Potatoes and Carrots

This simple side dish is made in just one pan with only 5 minutes of prep!

Showing how to roast potatoes and carrots in a 4 photo collage.
  1. Cut. Peel the skin off the carrots and then slice into 2-inch pieces. Next slice the baby potatoes in 1/4″ rounds.
  2. Season. Add your potatoes and carrots to a large bowl then add the seasonings.
  3. Coat. I like to mix the veggies, oil and seasonings together first then place them on a large baking sheet. I find the veggies are more evenly coated this way. You can also do this directly on the baking sheet if preferred for an easier clean up.
  4. Roast. Bake in the oven at 400°F for about 15 minutes, or until they begin to soften. Then flip with a spatula and continue baking for another 15 to 20 minutes.

Roasting Tips

  • Cutting the veggies. When slicing the veggies, you want them to be around the same size so that they’ll cook evenly in the oven. I like to use baby potatoes because the slices will be smaller than regular potatoes. Also make sure not to cut the carrots too thick (aim for 2-inch pieces).
  • Don’t overcrowd. Make sure not to overcrowd the pan. The veggies should be in a single layer and barely touching. This ensures that they’ll roast and crisp up nicely instead of steaming.
  • Flip halfway. Don’t forget to flip the veggies about halfway through so that all sides get crispy and golden.
  • Parmesan. For even more flavor, sprinkle the veggies with some freshly grated parmesan cheese right before serving.

Favorites Dishes to Serve With

There are so many main dishes to serve alongside these oven roasted potatoes and carrots. Below are some of my family’s top picks.

Oven roasted potatoes and carrots in bowl with herbs and seasonings.

More side dishes to try include sheet pan veggies and roasted root vegetables!

More Vegetable Side Dishes

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Oven roasted potatoes and carrots on baking pan.

Roasted Potatoes and Carrots

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
These roasted potatoes and carrots are tossed with olive oil and herbs than roasted in the oven until crispy, tender and loaded with flavor. An easy side dish to any meal!
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Ingredients 

  • 1 pound large carrots , peeled
  • 1 pound baby gold potatoes (could also use red potatoes)
  • 3-4 Tablespoons olive oil
  • ¾ teaspoon fine sea salt , plus more to taste
  • ¾ teaspoon dried oregano leaves
  • ¾ teaspoon dried basil leaves
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper , plus more to taste

Instructions

  • Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
  • Prep veggies. Cut one pound carrots in half and then cut into 2-inch pieces. Cut one pound baby potatoes into 1/4-inch rounds.
  • Toss with seasonings. In a bowl or on the baking sheet, place the carrots and potatoes. Drizzle the 3-4 Tablespoons olive oil and sprinkle 3/4 teaspoon salt, 3/4 teaspoon oregano, 3/4 teaspoon basil, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
  • Roast. Place carrots and potatoes on baking sheet, if needed, and roast 15 minutes, or until vegetables are starting to get tender. Flip and bake an additional 15 to 20 minutes, or until fork tender.
  • Serve while warm and season with salt and pepper.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Nutrition

Calories: 114kcal, Carbohydrates: 16g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 261mg, Potassium: 420mg, Fiber: 3g, Sugar: 3g, Vitamin A: 9472IU, Vitamin C: 15mg, Calcium: 28mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use this recipe with other veggies?

Absolutely! Try it with sweet potatoes, parsnips and beets like I do in my roasted root vegetables recipe. Brussels sprouts, broccoli or even cauliflower are great too.

What other seasonings can I use in the roasted potatoes and carrots recipe?

You can always experiment with your own mixture of seasonings. Italian seasoning, onion powder, rosemary, paprika, cumin or cayenne are all good options to try.

Can I use fresh herbs?

I would stick with the dried basil, but you can definitely replace the dried oregano with fresh. Thyme and rosemary would also be really nice.

How to store?

Store leftovers in an airtight container up to 3 days. Reheat in the microwave. The potatoes and carrots will soften but still be delicious.