There’s something so comforting about the simple combination of roasted potatoes and carrots. It’s one of those recipes that seems almost too easy, yet the results are always impressive. Roasted veggies have this magical way of turning basic ingredients into something savory, caramelized, and deeply flavorful. Whether you’re looking for a hearty side dish for a family dinner or an easy option to round out a holiday meal, this roasted potatoes and carrots recipe has you covered. Let’s dive in together, and I’ll show you exactly how I like to make them!

A little story behind this simple magic

I remember the first time I made roasted potatoes and carrots for a holiday dinner. It was one of those moments where I needed something quick and easy, but still worthy of a festive table. I didn’t expect them to be the star of the show, but as soon as those veggies came out of the oven, golden and glistening, everyone was hovering around the kitchen, sneaking bites before I could even plate them! The caramelized edges, the tender centers… it was one of those unexpectedly perfect moments in the kitchen, and I’ve been hooked ever since.

Why roasted potatoes and carrots are a total win 🥕🥔

Roasted potatoes and carrots are a classic for good reason. They’re one of those dishes that’s almost impossible to mess up, which is a blessing if you’re juggling multiple dishes (or, like me, if you tend to get a little distracted). The trick is getting the balance right—ensuring the potatoes are crispy on the outside, soft on the inside, and that the carrots are tender without turning mushy. Add a handful of simple seasonings and a few pantry staples, and you’ve got a side dish that fits any occasion.

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Every time I make this dish, I’m amazed by how these humble ingredients come together into something special. Let’s break it down:

Small red potatoes: These beauties roast up perfectly. They have thin skins, so there’s no need to peel them, and they crisp up just enough on the outside while staying buttery soft inside. If you’re out of red potatoes, Yukon golds work just as well!
Baby carrots: Convenient and sweet, baby carrots are easy to toss in with the potatoes. But don’t worry if you only have regular carrots—just chop them into sticks or rounds. The key is making sure they’re about the same size as your potato pieces so everything cooks evenly.
Onion: Adding onion to the mix gives the dish a nice sweet and savory depth. Yellow or white onions work great, and if you’re feeling adventurous, try using shallots for a slightly milder flavor.
Olive oil: This is what gives everything that golden, crispy goodness. A good-quality olive oil makes a difference, but if you’re out, you can swap in avocado oil or even melted butter.
Garlic: Fresh minced garlic adds a little punch of flavor. I like to use 2 teaspoons here, but if you’re a garlic lover (like me), you can add an extra clove or two.
Thyme: Thyme gives this dish that fragrant, earthy flavor. If you don’t have fresh thyme, dried works perfectly. Or, if you’re experimenting, rosemary or oregano can add their own unique touches.
Salt and pepper: The unsung heroes of roasted vegetables. Don’t be shy with the seasoning—it really brings everything to life!

Kitchen gear: What you need (and what you can totally skip)

You won’t need much to whip up this roasted potato and carrot magic. Here’s what I usually grab:

Baking sheet: A large, rimmed sheet is ideal for spreading everything out in a single layer so the veggies roast rather than steam.
Parchment paper or foil: Not essential, but lining your sheet makes for easy cleanup (and I’m all about that).
Mixing bowl: You’ll want a nice roomy bowl to toss everything together with the oil and seasonings.
Sharp knife: For chopping your potatoes, carrots, and onion. Make sure your knife is sharp—it makes the prep so much smoother.
Spatula: You’ll use this to stir the veggies halfway through roasting.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get to the fun part—cooking! Here’s how to make these roasted potatoes and carrots perfectly every time.

Preheat your oven to 425°F (a nice high heat ensures that the veggies roast instead of steaming).
Prep your veggies: Wash and dry the small red potatoes, then chop them into quarters. The trick here is to make sure the potato pieces are smaller than the carrots since potatoes take a little longer to cook. If you’re using whole carrots, chop them into 1-inch pieces. Dice your onion into medium-sized chunks.
Toss it all together: In a large bowl, mix the olive oil, minced garlic, thyme, salt, and pepper. Add the potatoes, carrots, and onions, and toss them until everything is nicely coated.
Spread it out: On a lined baking sheet, spread the veggies out in a single layer. You don’t want them to overlap too much—this helps them roast evenly and get that crispy finish.
Roast to perfection: Pop the sheet into your preheated oven and roast for about 40 minutes. Stir the veggies halfway through so they cook evenly and get that beautiful golden color on all sides.
Check for doneness: You’ll know the veggies are ready when the potatoes are fork-tender and the carrots are soft but not mushy. If you like them a little crispier, feel free to roast for an extra 5-10 minutes.
Taste and adjust: Before serving, taste a piece and see if you need a little extra salt or pepper. Then serve them up warm, maybe with a sprinkle of fresh herbs if you’re feeling fancy!

Variations and fun twists you can try

There’s so much room to play with this recipe! Here are a few variations I’ve tested:

Herb swaps: If you don’t have thyme, rosemary or oregano make for excellent substitutes. For a bolder flavor, you could even add a pinch of red pepper flakes.
Lemon zest: For a brighter, more refreshing flavor, toss the veggies with some lemon zest right after they come out of the oven. It adds a subtle zing!
Parmesan sprinkle: Right before serving, sprinkle the veggies with some freshly grated Parmesan cheese. The salty, nutty flavor pairs perfectly with the roasted veggies.
Dietary options: If you’re following a low-carb or keto diet, you could swap the potatoes with cauliflower florets. It’s a different texture but still delicious!

Serving suggestions: Make it look (and taste) amazing

If you’re serving these for a holiday meal, I love piling them up on a large platter and garnishing with a bit of chopped parsley for color. They pair beautifully with roasted meats like chicken or beef, and even hold their own alongside a simple salad. If you want to keep things vegetarian, serve them with a dollop of creamy hummus or a side of herby yogurt dip.

What to drink with your roasted veggies?

Personally, I love a crisp white wine with roasted vegetables. A Sauvignon Blanc or Pinot Grigio works really well, cutting through the richness of the olive oil and garlic. If you prefer red, a light Pinot Noir won’t overpower the dish. For a non-alcoholic option, sparkling water with a splash of lemon or a light iced tea is always refreshing.

Storage and reheating tips (if you have any leftovers!)

If you’ve got leftovers (which isn’t likely in my house), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them back in the oven at 350°F for about 10-15 minutes to crisp them up again. You can also microwave them in a pinch, but they won’t have that same roasted crispiness.

Scaling the recipe for a crowd

This recipe is easy to double or even triple if you’re cooking for a crowd. Just make sure you use enough baking sheets to spread everything out in a single layer. If you crowd the veggies too much, they’ll steam instead of roast.

Potential issues (and how to avoid them)

Undercooked potatoes: If your potatoes are still hard after 40 minutes, it’s usually because the pieces are too big. Next time, cut them smaller!
Mushy carrots: If your carrots are getting too soft, reduce the oven temperature slightly and check them 5 minutes early.
Overcrowding the pan: Make sure the veggies have enough space. If they’re piled on top of each other, they won’t get that nice crispy finish.

Give this recipe a try!

I really hope you give these roasted potatoes and carrots a try! They’re an easy, reliable, and delicious addition to any meal, and the variations are endless. Whether you’re cooking for a casual weeknight dinner or a special occasion, I think you’ll love how simple and satisfying this dish is.

Frequently Asked Questions

Can I use sweet potatoes instead of red potatoes?
Absolutely! Sweet potatoes add a lovely sweetness to the dish. Just be mindful that they may cook a little faster, so check them earlier.
Can I make this dish ahead of time?
Yes, you can prep the veggies and toss them in the oil and seasonings a few hours before roasting. Just keep them in the fridge until you’re ready to cook.
What other seasonings can I use?
You can get creative! Try smoked paprika, cumin, or even a dash of curry powder for something a little different.
Can I freeze leftovers?
I wouldn’t recommend freezing this dish, as the texture of the potatoes and carrots can get mushy when thawed.
How do I make this recipe vegan or gluten-free?
The recipe is naturally vegan and gluten-free! Just make sure any additional seasonings or garnishes you add align with your dietary preferences.