Roasted carrots and potatoes turn two everyday vegetables into a warm, colorful side dish with very little preparation.
It offers steady energy while remaining simple but satisfying.
The potatoes become golden and crisp around the edges while the carrots develop a naturally sweet roasted flavor.
Garlic, olive oil, and herbs add savory flavor without overpowering the vegetables.
Everything cooks together on one baking sheet, making cleanup simple.
Perfect for weeknight dinners, family meals, or a holiday table.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Golden Roasted Carrots and Potatoes
Make these golden roasted carrots and potatoes in just 50 minutes with garlic, olive oil, and herbs. A simple one-pan side dish perfect for weeknight dinners, family meals, or holidays.
Ingredients
Equipment
Baking Sheet
$17.99
$16.19
Buy Now
We earn a commission if you make a purchase, at no additional cost to you.
09/10/2026 03:27 pm GMT
Baking Sheet
Mixing Bowl
Buy Now
$29.99
We earn a commission if you make a purchase, at no additional cost to you.
09/11/2026 10:29 am GMT
Mixing bowl
Cooking Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
- Place the potatoes and carrots in a large mixing bowl.
- Add the olive oil, garlic, rosemary, thyme, paprika, salt, and black pepper.
- Toss well until all the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then turn the vegetables with a spatula.
- Continue roasting for another 15-20 minutes until the potatoes are golden and the carrots are tender and lightly caramelized.
- Taste and adjust the salt and pepper if needed.
- Transfer to a serving dish, sprinkle with fresh parsley, and serve warm.
Nutrition
Notes
Cut the carrots and potatoes into similar-sized pieces for even roasting.
Leave enough space between the vegetables on the baking sheet to help them brown instead of steam.
Baby potatoes can be halved and roasted with the skins on.
Add red onions, Brussels sprouts, or parsnips for additional vegetables.
Fresh rosemary or thyme can be substituted for dried herbs.
Leave enough space between the vegetables on the baking sheet to help them brown instead of steam.
Baby potatoes can be halved and roasted with the skins on.
Add red onions, Brussels sprouts, or parsnips for additional vegetables.
Fresh rosemary or thyme can be substituted for dried herbs.