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Roasted Potatoes and Carrots

These oven roasted potatoes and carrots are crispy, tender and loaded with flavor in every bite. An easy side dish made in just one pan with only 5 minutes of prep! 

Roasted potatoes and carrots in bowl.
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Baked Carrots and Potatoes

Whenever the weather is a little colder, I start to crave warm and crispy root vegetables. I find them more comforting and hearty than other softer vegetables. This recipe is one of my favorites to make with them, as well as my roasted butternut squash, sweet potato fries and glazed carrots.

These roasted potatoes and carrots are one of my family’s favorite side dishes. They taste so delicious and accompany pretty much any meat perfectly. Baking them in the oven makes them super soft and tender while bringing out all of their natural flavors. The outsides have just the right amount of crisp and are perfectly golden. I could seriously eat them every day!

Recipe Ingredients

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

Roasted potatoes and carrots on pan.

Find the full printable recipe with specific measurements below.

  • Potatoes: Baby gold potatoes or red potatoes 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.

Favorites Dishes to Serve With

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

How to Roast Potatoes and Carrots

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

Roasted potatoes and carrots 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. I like to mix the veggies, oil and seasonings together in a bowl and then place them on a large baking sheet (make sure to spray it with nonstick spray first). 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.
  3. 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. 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.
Roasted potatoes and carrots in bowl.

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.

More Vegetable Side Dishes

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roasted potatoes and carrots on pan

Roasted Potatoes and Carrots

5 from 4 votes
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Author: Jamielyn Nye
These oven roasted potatoes and carrots are crispy, tender and loaded with flavor in every bite. An easy side dish made in just one pan with only 5 minutes of prep! 
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8


  • 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


  • Preheat the oven to 400°F. Spray a large baking sheet with nonstick spray.
  • Cut the carrots in half and then cut into 2-inch pieces. Cut the potatoes into 1/4-inch rounds.
  • In a bowl or on the baking sheet, place the carrots and potatoes. Drizzle the olive oil and sprinkle the salt, oregano, basil, garlic powder, and pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
  • Place carrots and potatoes on baking sheet, if needed, and bake 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.


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


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.

Course: Side Dish
Cuisine: American

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