Save This Roasted Potatoes and Carrots dish has become my weeknight fail-safe whenever I need a side that’s warming simple and guaranteed to earn compliments. The veggies come out perfectly tender inside and crisp around the edges with a hint of rosemary thyme and just enough sweetness from the roasting. It suits almost any meal breakfast to dinner and never fails to bring comfort to the table.
I remember making this dish for a small family brunch after a morning at the park and everyone went back for seconds even the toddlers. It is now part of every holiday spread we have.
Ingredients
- Baby potatoes: choose firm blemish free ones for crisp exterior and creamy interior
- Carrots: look for bright smooth carrots for maximum sweetness once roasted
- Olive oil: cold pressed extra virgin olive oil adds richness and helps veggies brown evenly
- Fresh rosemary or dried rosemary: brings an earthy piney fragrance fresh is brightest but dried works in a pinch
- Fresh thyme or dried thyme: gives a lemony herbal lift and balances the sweetness
- Garlic powder: this is optional but gives a mellow savory depth
- Paprika: optional gives subtle warmth and color choose sweet paprika for mild flavor
- Salt and pepper: essential for bringing out the natural flavors kosher salt and fresh cracked pepper are best
Instructions
- Prep the Oven:
- Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius. Prepare a sheet pan with parchment paper or a light layer of olive oil so the vegetables do not stick later.
- Prepare the Vegetables:
- Wash and halve the baby potatoes do not peel for better texture. Peel the carrots and cut them on the diagonal into even pieces about one inch or slightly longer for even cooking.
- Season Everything:
- Place potatoes and carrots in a large mixing bowl or directly onto the baking sheet. Drizzle the olive oil over the vegetables then scatter over the rosemary thyme garlic powder and paprika if using. Season with a generous pinch of salt and pepper.
- Toss and Spread:
- Use clean hands or a large spoon to toss everything together until the vegetables are evenly coated in oil and seasonings. Spread in a single even layer without crowding which helps the veggies roast rather than steam.
- Roasting Time:
- Slide the baking sheet into the preheated oven. Roast the vegetables for thirty to forty minutes flipping them halfway through this ensures both sides become golden and crispy and the insides stay fluffy.
- Finishing Touch:
- When the vegetables are caramelized with golden edges and can be pierced with a fork remove from the oven. Allow them to cool for a minute or two then sprinkle with a little extra rosemary or thyme if desired and serve right away.
Save Rosemary is my favorite herb in this recipe because its scent reminds me of my grandmas kitchen on chilly Sundays. We used to make a big batch of these vegetables for family dinners and the crispy bits always disappeared first.
Storage Tips
Store any leftover roasted potatoes and carrots in an airtight container in the refrigerator. They will keep well for up to four days and reheat best in a hot oven or air fryer to revive their crispiness.
Ingredient Substitutions
You can swap sweet potatoes for half the baby potatoes for a sweeter earthier flavor. Parsnips or chunks of butternut squash work well in place of carrots and dried Italian herbs can be substituted for the rosemary and thyme in a pinch.
Serving Suggestions
Pile these roasted vegetables alongside a roast chicken or grilled sausage. Add to a frittata for a hearty brunch or tuck them into a lunch bowl with greens and a mustard vinaigrette.
Cultural and Seasonal Touches
This recipe traces back to traditional European country cooking where root vegetables are roasted with whatever herbs are on hand in winter months. In summer try adding wedges of red onion or whole cloves of garlic.
Seasonal Notes
Make this dish in fall and winter when root vegetables are at their peak for best sweetness and depth. Toss in whole garlic cloves in cold months for extra savoriness. Garnish with chopped parsley or chives in the spring for a touch of color.
Success Stories
A friend once brought these to a holiday potluck and they were gone within minutes. Several guests asked for the recipe and raved about how simple and flavorful the dish was.
Freezer Meal Conversion
Roasted potatoes and carrots freeze surprisingly well. Arrange cooled leftovers in a single layer on a baking sheet and freeze then transfer to a freezer bag. Reheat from frozen in a hot oven until crisp.
Save This dish delivers so much flavor and comfort you will want to make it all year long. Enjoy every golden bite straight from the pan or as part of your favorite meal.
Recipe FAQs
- → What potatoes are best for roasting with carrots?
Baby potatoes or small Yukon Golds roast well, developing crispy skins and creamy centers when paired with carrots.
- → Can I use dried herbs instead of fresh?
Yes, dried rosemary and thyme work well. Use half the amount listed for fresh herbs to avoid overpowering flavors.
- → How do I make the vegetables extra crispy?
Spread vegetables in a single layer and avoid overcrowding the baking sheet. Flip halfway through roasting for even browning.
- → Are there other vegetables I can add?
Yes, try parsnips, sweet potatoes, or red onions. Cut them to similar sizes so they cook evenly with potatoes and carrots.
- → Should I peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and helps them get crisp during roasting.