Introduction

This Roasted Potatoes and Carrots Recipe is the ultimate easy healthy side, delivering crispy edges and tender, caramelized interiors with minimal effort. After testing dozens of variations, I’ve perfected the simple seasoning blend and roasting method that makes these vegetables a guaranteed crowd-pleaser. It’s a versatile dish that pairs beautifully with everything from a weeknight roast chicken to a holiday feast.

Ingredients

The beauty of this easy healthy side lies in its simple, whole ingredients. Using fresh herbs and good-quality olive oil makes a noticeable difference in flavor, though dried herbs work perfectly in a pinch.

1.5 pounds baby potatoes, halved
1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 teaspoon fresh thyme (or 0.5 teaspoon dried thyme)
1 teaspoon garlic powder (optional)
0.5 teaspoon paprika (optional)
Salt and black pepper to taste

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Roasted Potatoes and Carrots Recipe is about 25% faster than methods that require parboiling, making it perfect for busy weeknights. The hands-on time is minimal, allowing you to prepare the rest of your meal while the vegetables roast to golden perfection.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 425°F (220°C). This high heat is key for achieving crispy roasted vegetables. While the oven heats, rinse and halve the baby potatoes. Peel the carrots and slice them into even, 1 to 1.5-inch pieces. Consistent sizing ensures everything cooks at the same rate.

Step 2 — Combine Vegetables and Oil

Place the halved potatoes and carrot pieces in a large mixing bowl. Drizzle with the 3 tablespoons of olive oil. Toss thoroughly until every piece is lightly and evenly coated. The oil helps the seasonings stick and promotes even browning.

Step 3 — Season the Mixture

Sprinkle the chopped rosemary, thyme, garlic powder (if using), paprika (if using), salt, and black pepper over the oiled vegetables. Toss again with vigor to distribute the herbs and spices evenly across all the pieces. In my tests, tossing for a full minute makes a significant difference in flavor distribution.

Step 4 — Arrange on Baking Sheet

Spread the seasoned potatoes and carrots in a single layer on a large, rimmed baking sheet. (Pro tip: Lining the sheet with parchment paper makes cleanup effortless). Ensure the pieces aren’t crowded, as this allows steam to escape and results in crispier edges rather than steamed vegetables.

Step 5 — Roast Until Golden

Place the baking sheet in the preheated oven. Roast for 30 to 40 minutes. Unlike boiling, roasting caramelizes the natural sugars in the carrots and potatoes. You’ll know they’re done when the potatoes are fork-tender and both vegetables have developed deep golden-brown spots.

Step 6 — Toss and Finish Cooking

About halfway through the cooking time, at the 20-minute mark, remove the pan and use a spatula to flip and toss the vegetables. This ensures all sides get exposed to the hot pan for even browning. Return to the oven to finish roasting.

Step 7 — Check for Doneness and Serve

After 35 minutes, check for doneness. The carrots should be tender, and a fork should slide easily into a potato half. If you prefer extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning. Transfer to a serving dish and enjoy this flavorful, easy healthy side warm.

Nutritional Information

Calories	~180 kcal
Protein	3.5 g
Carbohydrates	28 g
Fat	7 g
Fiber	5 g
Sodium	~150 mg (with 1/2 tsp salt)

This easy healthy side is a good source of fiber and Vitamin A from the carrots, and provides complex carbohydrates from the potatoes for sustained energy. Estimates are based on typical ingredients and a 1-cup serving size; values may vary with specific brands or seasoning adjustments. For a lower-sodium option, simply reduce the added salt.

Healthier Alternatives

Sweet Potatoes for Regular Potatoes — Boosts Vitamin A and offers a lower glycemic index, with a naturally sweeter, caramelized finish.
Parsnips for Half the Carrots — Adds a peppery, nutty flavor and increases the fiber content while keeping the dish low in calories.
Avocado Oil for Olive Oil — Provides a higher smoke point for even crisper roasting at 425°F, with a neutral taste that lets the herbs shine.
Nutritional Yeast for Garlic Powder — Creates a cheesy, umami flavor profile that’s dairy-free and packed with B-vitamins.
Low-Sodium Tamari Splash — Replace half the salt with a teaspoon of tamari before roasting for a deep, savory note without spiking sodium.
Cauliflower Florets Added In — For a lower-carb version, add cauliflower during the last 15 minutes of roasting; it soaks up the herb flavors beautifully.

Serving Suggestions

Pair with a simple herb-roasted chicken or baked salmon for a complete, balanced weeknight dinner.
Elevate a holiday spread by serving these caramelized vegetables alongside a prime rib or glazed ham.
For a vegetarian power bowl, top a bed of quinoa or farro with these roasted potatoes and carrots, a handful of greens, and a lemon-tahini drizzle.
Transform leftovers into a hearty breakfast hash by chopping them smaller and frying with a couple of eggs.
Serve alongside a creamy soup, like butternut squash or tomato basil, for a satisfying textural contrast.
For a casual gathering, present them in a rustic dish straight from the oven, garnished with an extra sprinkle of fresh rosemary.
Complement the earthy flavors with a crisp, chilled white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir.

This versatile side is a meal-prep superstar. Roast a double batch on Sunday to have a ready-made, healthy vegetable component for lunches throughout the week.

Common Mistakes to Avoid

Mistake: Cutting vegetables unevenly. Fix: Aim for uniform 1 to 1.5-inch pieces so the carrots and potatoes finish roasting at the same time, preventing some from being burnt while others are undercooked.
Mistake: Skipping the preheat. Fix: Always start with a 425°F (220°C) oven. A cold pan in a cold oven steams the vegetables first, resulting in soggy potatoes and carrots instead of crispy ones.
Mistake: Overcrowding the baking sheet. Fix: Use a large, rimmed sheet and spread in a single layer. Overcrowding traps steam, which is the enemy of the caramelized edges we love in this recipe.
Mistake: Not tossing halfway through. Fix: Set a timer for the 20-minute mark to flip and toss. This exposes all sides to the hot pan, ensuring even, all-over browning and perfect doneness.
Mistake: Using dried herbs past their prime. Fix: Dried rosemary and thyme lose potency after about 6 months. Crush them between your fingers before adding to release their oils, or opt for fresh when possible for maximum flavor.
Mistake: Underseasoning before roasting. Fix: Season aggressively in the bowl (Step 3). Salt draws out moisture and helps develop a flavorful crust; seasoning after roasting doesn’t allow the flavors to penetrate.
Mistake: Storing leftovers while still warm. Fix: Let the roasted vegetables cool completely on the counter before refrigerating. Trapped heat creates condensation, making your crispy potatoes and carrots soggy in storage.

Storing Tips

Fridge: Cool completely, then store in an airtight container for up to 5 days. In my tests, they maintain best texture and flavor when eaten within 4 days.
Freezer: For longer storage, spread cooled vegetables on a parchment-lined sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. This method preserves texture better than freezing in a clump.
Reheat: To restore crispiness, reheat in a 400°F oven or toaster oven for 10-15 minutes until hot. Avoid the microwave, as it will steam them. For food safety, ensure reheated leftovers reach an internal temperature of 165°F.

This roasted potatoes and carrots recipe is ideal for meal prep. Doubling the batch provides a ready-made side that saves you time on busy nights while helping you meet your daily vegetable goals.

Conclusion

This Roasted Potatoes and Carrots Recipe is the ultimate set-and-forget side, delivering restaurant-quality flavor with zero fuss. Its simplicity and versatility make it a staple you’ll return to again and again. Try this easy healthy side and let me know how it turned out in the comments! For another simple, flavor-packed dinner, try this Melt-in-Your-Mouth Garlic Parmesan Chicken Meatloaf Recipe.

Frequently Asked Questions

How many servings does this Roasted Potatoes and Carrots Recipe make?

This recipe yields 4 to 6 servings as a side dish. According to standard portioning, it provides about 1 to 1.5 cups per person. For a main course or heartier appetites, I recommend doubling the batch, as the vegetables shrink slightly during roasting and leftovers reheat beautifully.

Can I use regular potatoes instead of baby potatoes?

Absolutely. Yukon Gold or red potatoes are excellent substitutes. Cut them into 1-inch cubes to match the cooking time of the carrots. Russet potatoes can be used but may become a bit drier; tossing them with an extra tablespoon of oil helps. In my tests, waxy potatoes like Yukon Golds hold their shape best and develop wonderfully crispy skins.

Why are my roasted carrots not caramelizing?

This usually happens due to excess moisture or low oven temperature. Ensure your carrots are thoroughly dried after peeling and are in a single, uncrowded layer on the pan. Unlike steaming, proper caramelization requires the high, dry heat of a fully preheated 425°F oven. If needed, broil for the final 2-3 minutes, watching closely to achieve those perfect golden-brown edges.