Tasty Roasted Potatoes and Carrots

Here is my favorite roasted potatoes and carrots recipe, with simple chunks of vegetables tossed in olive oil, butter, garlic, and herbs, then roasted until golden and tender.

This side dish is one of my go-to recipes for busy weeknights because it’s easy to throw together and pairs well with just about any main course. I love that you can prep everything in about 10 minutes and let the oven do the rest of the work!

What Kind of Potatoes Should I Use?

For roasted potatoes and carrots, you’ve got a few good options depending on what you like. Yukon Gold potatoes are my go-to because they get crispy on the outside while staying creamy inside, plus they hold their shape really well during roasting. Red potatoes are another solid choice – they’re a bit waxier and stay firm, which is great if you prefer a more structured bite. If you want something fluffier on the inside with extra crispy edges, russet potatoes will do the trick, though they tend to break apart more easily. Whatever you choose, just make sure to cut them into similar-sized pieces so they cook evenly with the carrots.

Options for Substitutions

This simple roasted veggie recipe is easy to customize based on what you have in your kitchen:

• Butter: If you’re out of butter or want to keep it dairy-free, just use an extra 2 tablespoons of olive oil instead. The vegetables will still roast up nicely with a good crispy edge.
• Fresh garlic: No fresh garlic? Use 1 teaspoon of garlic powder mixed right in with the oil and butter. It’ll give you that same garlicky flavor without the chopping.
• Thyme: Feel free to swap thyme with rosemary, oregano, or Italian seasoning. You could also use fresh herbs – just triple the amount since dried herbs are more concentrated.
• Potatoes: Any potato works here – russets, red potatoes, Yukon golds, or even sweet potatoes. Just keep the pieces roughly the same size so they cook evenly.
• Carrots: Regular carrots, baby carrots, or even parsnips make great substitutes. If using baby carrots, you can leave them whole or cut them in half lengthwise.
• Parsley: This is mainly for garnish, so you can skip it if you don’t have any. Cilantro or chives would also work as a fresh finishing touch.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting potatoes and carrots is cutting them into uneven sizes, which means some pieces will burn while others stay undercooked – aim for similar-sized chunks so everything finishes at the same time.

Overcrowding the pan is another common error that leads to steaming instead of roasting, so make sure your vegetables are spread in a single layer with a bit of space between them for that crispy, golden exterior.

Don’t skip flipping the vegetables halfway through cooking, as this ensures even browning on all sides, and if you want extra crispy results, try cranking the oven up to 425°F for the last 5-10 minutes of roasting.

What to Serve With Roasted Potatoes and Carrots?

These roasted potatoes and carrots make a great side dish for just about any protein you’re cooking up for dinner. They pair really well with roasted chicken, grilled steak, or even baked salmon since the earthy flavors complement meat and fish nicely. If you want to make it a complete meal, add a simple green salad or some steamed green beans on the side. For a cozy dinner, serve them alongside meatloaf or pork chops with a drizzle of gravy over everything.

Storage Instructions

Store: Keep your leftover roasted potatoes and carrots in an airtight container in the fridge for up to 4 days. They make a great side dish throughout the week and pair well with just about any protein you’re having for dinner.

Freeze: You can freeze these roasted veggies for up to 3 months in a freezer-safe container. Just know that the texture might be a bit softer after freezing, but they still taste good and work great mixed into soups or casseroles.

Reheat: The best way to bring back that crispy texture is to reheat them in the oven at 400°F for about 10 minutes. You can also use the microwave if you’re in a hurry, but they won’t be quite as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 9-12 g
• Fat: 43-48 g
• Carbohydrates: 70-80 g

Ingredients

• 1 lb carrots (peeled and cut into 1-inch thick rounds)
• 1 lb potatoes (scrubbed and cut into 1-inch cubes)
• 4 tbsp olive oil (I use Bertolli Extra Virgin for roasting)
• 3 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 1 tbsp garlic
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme (freshly stripped leaves provide a better aroma)
• 1/4 tsp smoked paprika
• 2 tbsp parsley
• cooking spray

Step 1: Prepare Vegetables and Preheat Oven

• 1 lb potatoes
• 1 lb carrots
• cooking spray

Preheat your oven to 400°F.

While it heats, scrub the potatoes under cold water and cut them into 1-inch cubes—keeping them uniform ensures even cooking.

Peel the carrots and cut them into 1-inch thick rounds.

Spread both vegetables on paper towels to dry them slightly; this helps them brown better during roasting.

Lightly coat a large roasting pan (about 9×13 inches or similar) with cooking spray.

Step 2: Create the Seasoning Coating

• 4 tbsp olive oil
• 3 tbsp butter
• 1 tbsp garlic
• 2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp smoked paprika
• 1/2 tsp thyme

In a small bowl, combine the olive oil and butter together (the butter will soften from the warm oil).

Mince the garlic finely and add it to the oil mixture along with salt, pepper, smoked paprika, and fresh thyme leaves.

Stir everything together until well combined.

This aromatic coating is where all the flavor comes from, so take a moment to make sure the seasonings are evenly distributed.

I like to use freshly stripped thyme leaves rather than dried—the aroma makes such a difference in the final dish.

Step 3: Coat and Arrange Vegetables for Roasting

• potatoes and carrots from Step 1
• seasoning coating from Step 2

Add the prepared potatoes and carrots from Step 1 to the seasoning mixture from Step 2, then toss gently but thoroughly until every piece is evenly coated with the oil and butter mixture.

Spread the vegetables in a single layer on your prepared pan, trying not to crowd them too much—if pieces are piled on top of each other, they’ll steam instead of roast and won’t develop that golden, caramelized exterior.

A little space between pieces allows hot air to circulate and creates better browning.

Step 4: Roast Until Golden and Tender

Place the pan in the preheated 400°F oven and roast for 30-40 minutes, stirring halfway through cooking (around the 15-minute mark).

This ensures even browning on all sides.

The vegetables are done when the potatoes are fork-tender and the carrots are soft, and the edges should be golden brown and slightly caramelized.

I always check a few pieces with a fork to make sure they’re truly soft all the way through before pulling them out.

Step 5: Finish and Serve

• 2 tbsp parsley

Remove the roasted vegetables from the oven and transfer them to a serving dish while still warm.

Sprinkle the fresh parsley evenly over the top—the bright green color and fresh herbaceous flavor make a beautiful finish to the rustic, caramelized vegetables.

Tasty Roasted Potatoes and Carrots

Delicious Tasty Roasted Potatoes and Carrots recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 750 kcal

Ingredients

  

• 1 lb carrots (peeled and cut into 1-inch thick rounds)
• 1 lb potatoes (scrubbed and cut into 1-inch cubes)
• 4 tbsp olive oil (I use Bertolli Extra Virgin for roasting)
• 3 tbsp butter (I like Kerrygold unsalted for a richer flavor)
• 1 tbsp garlic
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme (freshly stripped leaves provide a better aroma)
• 1/4 tsp smoked paprika
• 2 tbsp parsley
• cooking spray

Instructions

 

• Preheat your oven to 400°F. While it heats, scrub the potatoes under cold water and cut them into 1-inch cubes—keeping them uniform ensures even cooking. Peel the carrots and cut them into 1-inch thick rounds. Spread both vegetables on paper towels to dry them slightly; this helps them brown better during roasting. Lightly coat a large roasting pan (about 9x13 inches or similar) with cooking spray.
• In a small bowl, combine the olive oil and butter together (the butter will soften from the warm oil). Mince the garlic finely and add it to the oil mixture along with salt, pepper, smoked paprika, and fresh thyme leaves. Stir everything together until well combined. This aromatic coating is where all the flavor comes from, so take a moment to make sure the seasonings are evenly distributed. I like to use freshly stripped thyme leaves rather than dried—the aroma makes such a difference in the final dish.
• Add the prepared potatoes and carrots from Step 1 to the seasoning mixture from Step 2, then toss gently but thoroughly until every piece is evenly coated with the oil and butter mixture. Spread the vegetables in a single layer on your prepared pan, trying not to crowd them too much—if pieces are piled on top of each other, they'll steam instead of roast and won't develop that golden, caramelized exterior. A little space between pieces allows hot air to circulate and creates better browning.
• Place the pan in the preheated 400°F oven and roast for 30-40 minutes, stirring halfway through cooking (around the 15-minute mark). This ensures even browning on all sides. The vegetables are done when the potatoes are fork-tender and the carrots are soft, and the edges should be golden brown and slightly caramelized. I always check a few pieces with a fork to make sure they're truly soft all the way through before pulling them out.
• Remove the roasted vegetables from the oven and transfer them to a serving dish while still warm. Sprinkle the fresh parsley evenly over the top—the bright green color and fresh herbaceous flavor make a beautiful finish to the rustic, caramelized vegetables.