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.

Roasted carrots and potatoes in a white bowl

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:

  1. Blanch (boil) the carrots and potatoes in lightly salted water for 6 minutes.
  2. Toss them in a flavorful seasoning of spices, herbs, and olive oil.
  3. 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.

Roasted carrots and potatoes with fresh herbs

Ingredients & Substitutions

Roasted potatoes and carrots ingredients

Quantities are in the recipe box at the bottom of the page.

Potatoes

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.

Carrots

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.

hands cutting potatoes and carrots into a bowl

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.

potatoes and carrots with oil and spices

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.

roasted carrots and potatoes on a baking tray

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.

Roasted carrots and potatoes after baking in a bowl

Variations

Roasted potatoes

Roasted Potatoes with hand and a silver spoon

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.

Roasted carrots

Roasted carrots with a white spoon

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

roasted sweet potatoes on a serving platter

An excellent alterative to potatoes, roasted sweet potatoes combine tenderness, sweetness, and wholesomeness into one.

Check out our roasted sweet potato recipe.

Serving suggestions

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.)
mushroom wellington in slices

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:

Storage

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.

Storage tips for roasted carrots and potatoes

More potato recipes

Get more wholesome and easy potato inspiration with these dinner ideas:

More carrot recipes

If you love cooking and baking with carrots, take a look at these easy carrot recipes:

For many more side dish ideas, check out our sides category page.

Roasted carrots and potatoes with parsley and a silver spoon

Roasted Potatoes and Carrots

By: Nico Pallotta
5 from 2 votes
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.
Prep Time: 9 minutes
Cook Time: 30 minutes
Blanching: 6 minutes
Total Time: 45 minutes
Servings: 6 people
Course: Side dish
Cuisine: American

Ingredients

  • 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

Instructions 

  • 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.
    hands cutting potatoes and carrots into a bowl
  • Boil them for 6 minutes, then drain them, and add them to a large bowl
    Gently 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.
    potatoes and carrots with oil and spices
  • 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.
    roasted carrots and potatoes on a baking tray
  • 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.
    Roasted carrots and potatoes after baking in a bowl

Notes

Nutrition information is an estimate for 1 serving of roasted potatoes and carrots out of 4 servings.
STORAGE
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.
ALSO ON THIS PAGE

Nutrition

Calories: 134kcal, Carbohydrates: 21g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 578mg, Dietary Fiber: 4g, Sugar: 4g, Vitamin A: 12813IU, Vitamin B6: 0.3mg, Vitamin C: 20mg, Vitamin E: 1mg, Vitamin K: 15µg, Calcium: 40mg, Folate: 27µg, Iron: 1mg, Manganese: 0.3mg, Magnesium: 28mg, Zinc: 0.4mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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