You'll love this roasted potatoes and carrots recipe because it combines the earthy flavor and tenderness of golden-brown potatoes with perfectly roasted and slightly caramelized carrots.
These tasty, versatile, and mouthwatering root vegetables are excellent for a cozy family dinner or a special holiday meal.
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Our roasted carrots and potatoes recipe is simple and effective.
It allows you to have perfectly roasted carrots and potatoes that are buttery tender, slightly caramelized, packed with flavor, and never dry.
You can achieve restaurant-worthy roasted potatoes and carrots in 3 steps:
- Blanch (boil) the carrots and potatoes in lightly salted water for 6 minutes.
- Toss them in a flavorful seasoning of spices, herbs, and olive oil.
- Roast at high temperature for 30 minutes.
This dish is excellent as part of a vegetarian feast with other small plates or an irresistible side dish for a weeknight meal with family or a festive holiday dinner.
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
You can use large, small, or fingerling potatoes.
For varieties, you can choose Yukon Gold potatoes, Russet potatoes, or red potatoes.
You can substitute sweet potatoes for potatoes, but in this case, you won't need to parboil them first.
We use regular carrots, but you can also use purple carrots, black carrots, and other carrot varieties.
Substitute parsnip for carrots.
Extra virgin olive oil
Extra virgin olive oil is best for oven roasting because it has a delicious flavor that marries the carrots and the potatoes wonderfully.
Also, thanks to its high antioxidant content, it is the best oil for roasting because it's stable at high temperatures (meaning it's healthier for you).
Spices & Herbs
We season roasted carrots and potatoes with crushed garlic, paprika, and thyme.
Alternatively, you can use garlic powder, smoked paprika, rosemary, oregano, or an Italian herbs mix.
Salt & Pepper
We recommend sea salt or kosher salt for the best flavor and a couple of twists of black pepper.
How to make roasted potatoes and carrots
Preheat the oven to 430°F or 220°C. Put a large pot of lightly salted water to boil.
Cut carrots potatoes into large bite-size pieces (about 1.3 inches or 3.5 cm).
We keep the skin on, but you can peel them if you prefer.
Boil them in the lightly salted boiling water for 6 minutes, drain them, and add them to a large bowl
Gently toss them with extra virgin olive oil, crushed garlic, paprika, thyme, salt, and black pepper.
Arrange them on a baking tray on a single layer without overcrowding the baking sheet.
Bake at 430°F or 220°C for 30 minutes, until they are fork tender and golden brown.
Tip: We don't use parchment paper, but you can do so.
Enjoy as a side dish or as part of a vegetarian feast with other small plates. Optionally, you can sprinkle with a pinch of fresh parsley.
It's a classic side dish to please everyone at the table. Learn how to make buttery tender potatoes with a crisp and perfectly browned outside.
Check out our roasted potatoes recipe.
This glazed roasted carrot recipe combines the earthy flavor of roasted carrots with a perfectly caramelized exterior. Make them with honey or maple syrup for a delicious side dish.
Check out our roasted carrots recipe.
Roasted sweet potatoes
An excellent alterative to potatoes, roasted sweet potatoes combine tenderness, sweetness, and wholesomeness into one.
Check out our roasted sweet potato recipe.
Serve roasted potatoes and carrots as a side with a main dish such as:
- Mushroom Wellington (lentils, walnuts, mushroom, carrots, onion, rosemary, etc.)
- Tofu cacciatore (olives, tofu, crushed tomatoes, onion, carrot, soy sauce, etc.)
- Mushroom tofu (button mushrooms, cornstarch, tofu, garlic, parsley, etc.)
Or serve with for special occasions, Thanksgiving and Christmas alongside other veggies:
Or have them as part of a veggie feast and serve them next to other small plates like:
Make ahead: you can parboil (partly cook) the potatoes and carrots in lightly salted boiling water (blanching) for 6 minutes, then let them cool down and store them in an airtight container in the fridge for up to 2 days before baking them.
Refrigerator: Keep leftovers in the fridge for up to 3 days in an airtight container.
Reheat: warm them in the microwave, air fryer, or on a pan with a drizzle of olive oil.
Freeze: we don't recommend freezing roasted potatoes and carrots.
More potato recipes
Get more wholesome and easy potato inspiration with these dinner ideas:
- Dill potato salad (Greek yogurt, potatoes, celery, radishes, vegan mayonnaise, etc.)
- Aloo Gobi (potatoes, turmeric, cauliflower, coriander, garlic, olive oil, etc.)
- Air fryer potatoes (potatoes, garlic, rosemary, olive oil, etc.)
- Potato leek soup (leek, potatoes, vegetable broth, Greek-style yogurt, etc.)
- Smashed potatoes (olive oil, salt, pepper, and a topping of choice)
More carrot recipes
Roasted Potatoes and Carrots
- 1 pound potatoes Yukon Gold, Red, or Russet
- 1 pound carrots
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic crushed, or 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon salt
- 2 twists black pepper
- Preheat the oven to 430°F or 220°C. Put a large pot of lightly salted water to boil.Cut 1 pound potatoes and 1 pound carrots into large bite-size pieces (about 1.3 inches or 3.5 cm).Tip: We keep the skin on, but you can peel them if you prefer.
- Boil them for 6 minutes, then drain them, and add them to a large bowlGently toss them with 2 tablespoons extra virgin olive oil, 2 cloves garlic (crushed), 1 teaspoon paprika, 1 teaspoon thyme, 1 teaspoon salt, and 2 twists black pepper.
- Arrange them on a baking tray on a single layer without overcrowding the tray.Bake at 430°F or 220°C for 30 minutes, until they are fork tender and golden brown.Tip: We don't use parchment paper, but you can do so.
- Enjoy as a side dish or as part of a vegetarian feast with other small plates. Optionally, you can sprinkle with a pinch of fresh parsley.