Two classic veggies made extra delicious, these Roasted Potatoes and Carrots are full of flavor and make for the perfect side to any dinner.

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A bowl of roasted carrots and potatoes with fresh parsley sprinkled on top with a wooden spoon on the side.

Roasted Carrots and Potatoes

Roasted veggies are my go-to dinner side any day of the week. Seriously, my mindset is “when in doubt, roast it out.” Hmmmm, that sounds weird but is still true. If I am feeling blah or at a loss of what to make for dinner, I hit the crisper drawer of my fridge, dig out what needs to be used and roast it.

Why? Because roasting makes veggies taste heavenly. It brings out their natural sweetness while cutting any bitterness a veggie might have and that lovely roasty flavor is just something that my family adores.

Roasted veggies are a TNN house dinner staple and one of the best ways to turn your family into veggie-eaters….since I don’t know how people can turn down a beautiful bowl of roasted plants. But if you need a jumping off point, let’s go right for a classic with Roasted Potatoes and Carrots.

A 4-step process shot of making roasted carrots and potatoes

Why these potatoes and carrots are so good.

  • Classic combo. Carrots and potatoes complement one another beautifully in flavors and cooking time method. So you easily throw this together and into the oven to cook on one sheet without over thinking this healthy side dish or making a bunch of dishes.
  • Easy. Chop the veggies. Toss with oil, salt and some seasoning. Into the oven they go. These roasted potatoes and carrots are the perfect way to add veggies and a starch to any weeknight dinner.
  • Great to make as part of meal prep. They are easy enough to cook up on a sleepy Tuesday evening, but delicious reheated on Thursday when you are even less interested in cooking.
  • Veggies people often have on hand. Carrots and potatoes are something that are accessible in most parts of the country year round. And they come in really big bags! And, they last f-o-r-e-v-e-r in your crisper, meaning people usually have some carrots and potatoes on hand for dinner. Awesome, because that means that you can make this a pretty much any time of the year and even if you haven’t hit the grocery store in two weeks.
  • Flavorful. There is nothing boring about this veggie side dish. Seriously so much yum and my family would happily eat multiple times a week.
Roasted carrots and potatoes fresh out of the oven, sprinkled with some fresh parsley. A wooden spoon is taking a scoop.

Suggested adaptations

Just like every other recipe, if I can serve up a few ways for you to make a veggie-loaded dish fit your own eating preference or use what you have in the house….I’m going to share these adaptations with you so you can loved veggies.

  • Use sweet potato instead of Russet. Your dinner will be rocking some serious beta carotene but will be just as easy to make.
  • Use butter instead of olive or avocado oil. Butter goes well with both carrots and potatoes, so if you prefer butter…melt that down and toss those veggies in it for this recipe. YUM!
  • Replace carrots with parsnips.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Other veggies sides you will want in your life….

When I start making dinner, I always start with the veggies. Here are a few TNN.

A bowl of roasted carrots and potatoes with fresh parsley sprinkled on top with a wooden spoon on the side.
5 from 4 votes

Roasted Potatoes and Carrots

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Cuisine: American
Course: Side Dish
Two classic veggies made extra delicious, these Roasted Potatoes and Carrots are full of flavor and make for the perfect side to any dinner.

Ingredients
 

  • 1 pound carrots, cut into coins
  • 1 pound potatoes, cut into 1-inch pieces
  • 2 tablespoons olive oil or avocado oil
  • 2-3 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • black pepper , to taste

Instructions
 

  • Preheat your oven to 400° F and line a large baking sheet with parchment paper or silicone baking mat.
  • In a large bowl, whisk together oil, garlic, parsley, salt, thyme and pepper.
  • Add cut carrots and potatoes to the bowl and toss a few times to coat.
  • Spread in an even layer on the prepared baking sheet. Avoid crowding veggies if possible. Crowded veggies steam vs roast.
  • Bake for 30-35 minutes or until carrots and potatoes are fork tender. If your veggies are cut thicker, they may take closer to 40 minutes to roast.
  • Remove from oven and enjoy warm. Let cool and store in fridge for up to 4 days.
Calories: 100kcal, Carbohydrates: 16g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Sodium: 188mg, Potassium: 425mg, Fiber: 3g, Sugar: 3g, Vitamin A: 9472IU, Vitamin C: 15mg, Calcium: 30mg, Iron: 1mg