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Home » Recipes » Dinner » Roasted Carrots and Potatoes

Roasted Carrots and Potatoes

By Taesha Butler December 8, 2020 (Updated May 21, 2023) 2 Comments

Servings8 servings
Prep Time10 minutes mins
Cook Time35 minutes mins
Jump to Recipe
5 from 2 votes

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

Jump to Recipe
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.

  • The BEST Roasted Brussel Sprouts
  • Oven Roasted Cauliflower
  • Mashed Instant Pot Potatoes with Cauliflower
  • Instant Pot Artichokes
  • Instant Pot Sweet Potatoes
  • Instant Pot Corn On The Cob
A bowl of roasted carrots and potatoes with fresh parsley sprinkled on top with a wooden spoon on the side.
Print Recipe
5 from 2 votes

Roasted Potatoes and Carrots

Two classic veggies made extra delicious, these Roasted Potatoes and Carrots are full of flavor and make for the perfect side to any dinner.
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 100kcal
Author: Taesha Butler

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.

Nutrition

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

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Dairy-Free, Dinner, Gluten-Free, Grain Free, Meal Prep, Paleo, Roasted, Side Dishes, Vegan, Vegetarian, Whole30 Tagged With: carrot, potato

Previous Post: « Soft Carrot Gingerbread Cookies
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Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Lisa

    February 17, 2023 at 8:33 am

    5 stars
    Made this for dinner last night with roast chicken and savory spinach flan! Delicious!

    Reply
    • Taesha Butler

      February 17, 2023 at 8:59 am

      Oh that sounds delicious, Lisa! I want to come to your house for dinner and I am so glad you enjoyed the recipe!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!
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