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!
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!
How to roast potatoes and carrots
- CUT. Peel the skin off the carrots and then slice into 2-inch pieces. Next slice the baby potatoes in 1/4″ rounds.
- 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.
- 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.
- 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).
- Seasonings. 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.
- 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 these alongside. Below are some of my family’s top picks.
More vegetable side dishes:
- Oven roasted vegetables
- Roasted red potatoes
- Roasted zucchini and squash
- Parmesan roasted carrots
- Roasted broccoli and cauliflower
Roasted Potatoes and Carrots
- 1 pound large carrots (peeled)
- 1 pound baby gold potatoes (could also use red potatoes)
- 3-4 Tablespoons olive oil
- 3/4 teaspoon fine sea salt (more to taste)
- 3/4 teaspoon dried oregano leaves
- 3/4 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper (more to taste)
- Preheat the oven to 400°F and spray a large baking pan with nonstick spray.
- Cut the carrots in half and then cut into 2-inch pieces. Then cut the potatoes into 1/4" rounds.
- Place the vegetables into a bowl or directly onto the baking sheet. Drizzle the olive oil and sprinkle the seasonings evenly over top. Then toss to evenly combine. Add an extra Tablespoon of oil if needed.
- Place vegetables on pan and bake for about 15 minutes, or until they begin to soften. Flip vegetables and then bake an additional 15-20 minutes or until fork tender.
- Serve while warm. Salt and pepper to taste.
- Store leftovers in a covered container in the refrigerator or up to 3 days.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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