Roasted Carrots and Potatoes

Try these roasted carrots and potatoes for your next dinner. A healthy, delicious and simple side dish which requires very few ingredients.

Jump to:

• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• You might also like these recipes
• Recipe

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Potatoes and carrots are common sides to serve with your typical weeknight dinner. I love cooking them together to save time!

In this recipe, the potatoes and carrots are diced into chunks, seasoned, and roasted together in the oven. The result is a really tasty dish, made with very little effort.

If you love roasted vegetables, you’ll be happy to know that there are other similar recipes on the blog. You might want to check out my roasted broccoli and carrots, or roasted carrots and green beans.

Ingredients

To make this dish, you will of course need carrots and potatoes. You can use any type of carrots, and any type of potatoes, including Yukon golds, red potatoes or baby potaotes.

Additionally, you will need olive oil along with your choice of seasoning. I love the combination of salt, pepper, paprika, garlic powder and cumin, but you can find other suggestions below.

Instructions

Wash the carrots and potatoes, and peel them if you prefer.

Preheat your oven while you dice the potatoes into bite sized chunks, and the carrots into slightly smaller pieces.

Add the vegetables to a mixing bowl along with the olive oil and seasoning, and toss to coat everything evenly.

Bake in an oven for about 30 minutes, or until the potatoes and carrots are soft enough to easily be pierced with a fork.

Check out my collection of other healthy, tasty side dishes.

Top tips

Here is how to succeed with making this recipe:

• Remember to test the vegetables using the fork method, rather than relying on the cooking time suggested. The exact time will vary depending on several things, such as the size of your vegetables and the temperature of your oven.
• Cut the carrots into slightly smaller chunks than the potatoes. This will help them finish cooking at the same time.

Serving suggestions

Here are some of my favorite entrees to serve with roasted carrots and potatoes:

• Spatchcock Chicken – A quick roast whole chicken.
• BBQ Meatloaf – Perfect meatloaf with a BBQ glaze.
• Air Fryer Whole Chicken – A whole chicken roasted in the air fryer!
• Bacon Wrapped Chicken Thighs – Juicy chicken thighs wrapped in crispy bacon.
• Air Fryer Steak – Perfect steak made simple in an air fryer.

Variations

If you’re looking for something different, here’s how you can adjust the recipe to suit your preferences:

Spicy: Add a little chili powder along with the other spices.

Honey glazed: Add a little honey along with the olive oil and seasoning.

Other root vegetables: You can dice most other root vegetables into similar sized chunks and roast them with the carrots and potatoes. Try parsnips, beets or rutabaga.

With herbs and cheese: When the vegetables finish roasting, transfer them to a mixing bowl and add parmesan and chopped herbs. Toss it all together, then serve.

Rosemary: Rosemary roasted carrots and potatoes are popular for a reason. Omit the cumin and paprika, and add a little rosemary instead.

Leftovers

Roasted potatoes and carrots are best served immediately, however you can store leftovers in a sealed container in a refrigerator for up to 3 days.

Reheat in a microwave, air fryer or oven, and serve them warm as a side dish, or use the leftover carrots and potatoes in another dish, such as soups, stews and more.

Frequently asked questions

You might also like these recipes

• Honey Roasted Potatoes
• Spicy Roasted Carrots
• Air Fryer Carrots
• Honey Roast Parsnips
• Air Fryer Broccoli

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Recipe