Roasted carrots and potatoes are such an easy side dish for Thanksgiving recipes, vegetable Christmas sides, or vegetable dinner recipes all year. Definitely add this easy recipe to your winter root vegetable recipes!
How To Make Roasted Carrots And Potatoes In The Oven
I love making oven roasted potatoes and carrots as part of my fall recipes and winter recipes because I find them such comfort foods when the weather gets chilly.
This vegetable dish is so versatile because it goes well with rotisserie chicken from the grocery store, turkey Thanksgiving sides, crockpot roast, or as a make-and-take potluck recipe for party foods — so basically everything!
I make these as rosemary roasted potatoes (well, actually, garlic herb roasted potatoes), but you can add any herbs or spices you like.
Ingredients for Oven-Roasted Potatoes and Carrots
- Small potatoes
- Baby carrots
- Garlic
- Rosemary
- Olive oil
- Salt
- Black pepper
It really is a quick and easy recipe using a couple of everyday ingredients! (Get the free printable recipe card with all the recipe instructions below.)
Recipe Tips for Roasted Potatoes and Carrots
Can I roast potatoes and carrots together?
People often ask this question because carrots and potatoes cook at very different speeds.
You have to make sure that you cut up the potatoes (no matter what size you use) so that they can cook at the same speed as the carrots.
If you try to cook whole small potatoes with carrots, they carrots will be mushy long before the potatoes are done.
RECIPE TIP: If you want to roast whole baby potatoes, you can start roasting them in the oven 5-10 minutes before adding the carrots.
Even if you make this recipe as baby potatoes and carrots (like I did), you still need to cut the baby potatoes.
ANOTHER GREAT SIDE DISH RECIPE TO TRY: Tennessee Onion Casserole Southern Recipe Side Dish
Free Printable Recipe Card for Oven Roasted Carrots and Potatoes
This is an easy side dish recipe to double or triple for a crowd or for large groups recipes. You may have to adjust your baking recipe time to accommodate more vegetables roasting.
MORE SIDE RECIPES TO TRY:
- Updated Green Bean Casserole Recipe
- Easy Sides For Ham Dinner
- Thanksgiving Crock Pot Recipes For Simple Slow Cooker Sides
- Easy Side Dishes To Serve With Turkey
Roasted Carrots and Potatoes
Ingredients
- 1 pound baby potatoes* washed and halved (or quartered)
- 1 pound small baby carrots peeled and washed
- 2 Tablespoons olive oil
- 1 Tablespoon fresh rosemary minced
- 1 Tablespoon garlic minced
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F. Spray a casserole dish or baking sheet pan with cooking spray. Set aside.
- In a large mixing bowl, mix together carrots, cut potatoes, olive oil, rosemary, and garlic. Stir until coated with olive oil. (You can add a little more olive oil, if needed.)
- Spread potato and carrot mixture into prepared baking dish. Add salt and pepper, to taste.
- Roast in oven, stirring vegetables at the halfway point. At 30 minutes, check doneness of potatoes by inserting a fork. If they are still hard and not completely cooked, cook for up to 10 more minutes. Potatoes and carrots should both be firm but tender and easily pierced with fork (but not mushy).
- Remove from oven and serve. Sprinkle with extra rosemary, salt, pepper, and even butter, if wanted, before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition Note
Nutrition calculations are approximate. If you're following a special diet, please calculate your own nutrition values.
I hope you enjoy our family recipe for roasted carrots and potatoes!
