Pin This Roasted Potatoes and Carrots recipe is the ultimate answer for those nights when you want something simple, satisfying, and crowd-pleasing on the table fast. With crisp edges and tender centers, these vegetables soak up the warm flavors of rosemary and thyme, making every bite feel comforting and homey. I still remember making this batch for our Sunday brunch and watching everyone reach for seconds before I could sit down.
This recipe soon became my go-to during busy weeks. I first threw it together as a last-minute side for grilled chicken, and now it is the dish I crave most with soup or holiday roasts.
Ingredients
- Baby potatoes: choose ones with tight skins and a creamy interior for best roasting and halve for even cooking
- Carrots: opt for firm carrots with bright color and slice them a bit chunky so they caramelize but do not turn mushy
- Olive oil: extra virgin gives the best flavor and helps veggies crisp up in the oven
- Fresh rosemary or dried: for earthy aromatics and a herbal note
- Fresh thyme or dried: brings a gentle, woodsy depth that pairs with root vegetables
- Garlic powder (optional): for an extra savory hit and it is much easier than mincing garlic
- Paprika (optional): for mellow smokiness and color I always grab smoked paprika if I have it
- Salt and pepper: for seasoning use sea salt for a clean taste and freshly cracked pepper if possible
Instructions
- Preheat the Oven:
- Begin by setting your oven to 425 degrees Fahrenheit or 220 degrees Celsius This high heat ensures the potatoes and carrots get wonderfully golden and crisp on the outside while staying soft within
- Prep the Baking Sheet:
- Line a large rimmed baking sheet with parchment paper for easy cleanup or lightly coat with olive oil to prevent sticking I find parchment helps the vegetables brown more evenly
- Season the Vegetables:
- Spread out your prepared potato halves and carrot slices directly on the baking sheet Drizzle everything with olive oil then sprinkle with rosemary thyme garlic powder and paprika followed by salt and pepper
- Toss to Coat:
- With clean hands toss the potatoes and carrots right on the sheet Make sure every piece has a little oil and seasoning on it This step helps the vegetables roast evenly and develop lots of flavor
- Arrange in a Single Layer:
- Spread the vegetables out so none are overlapping or piled up Overcrowding keeps them from browning so give them a bit of space
- Roast to Golden Perfection:
- Place the baking sheet in the preheated oven Roast for thirty to forty minutes flipping the vegetables with a spatula about halfway through Check at thirty minutes and let them go longer if you want extra crispy edges
- Cool and Serve:
- Remove the baking sheet from the oven and let the vegetables cool for just a minute or two Optionally shower with a handful of fresh herbs before serving Serve hot and watch them disappear
Pin Rosemary is my favorite part of this recipe Every time I chop it the smell fills the kitchen and brings back memories of my grandmother's garden She always added a sprig of fresh thyme to her oven dishes and it is a tradition I now carry on
Storage Tips
Store leftover roasted vegetables in an airtight container in the fridge for up to four days For best results reheat on a baking sheet in a hot oven to restore their crispness Microwaving works too though they will be softer For longer storage freeze the cooled veggies in a single layer before transferring to a bag then reheat straight from frozen on a lined tray
Ingredient Substitutions
If you are out of baby potatoes use Yukon golds or reds cut into one inch chunks Sweet potatoes also work beautifully For carrots try using parsnips or even turnips for a fun twist Adjust roasting times as needed for different vegetables
Serving Suggestions
Serve these roasted potatoes and carrots alongside roast chicken or pork For a vegetarian meal pair them with scrambled eggs or fold into grain bowls They also make a colorful and satisfying addition to salads and are always a hit with kids
Cultural Context
Roasting root vegetables is a tradition in many cuisines especially during colder months In my family these oven vegetables were a classic side for big Sunday lunches after church harkening back to the English roots my grandfather was so proud of
Seasonal Adaptations
Make this dish in winter with hearty root vegetables In spring try adding fingerling potatoes and heirloom carrots in different colors During summer fold in zucchini slices or cherry tomatoes toward the end of baking
Success Stories
After serving this at my Friendsgiving everyone asked for the recipe and now it is in rotation for holidays and weekday meals alike Even my pickiest eater will grab extra carrots so I always make a double batch
Freezer Meal Conversion
If you want to meal prep roast a double batch cool completely and freeze on trays Once frozen transfer to freezer bags for up to three months To serve reheat directly from frozen in a hot oven at 400 degrees until sizzling and golden
Pin These oven-roasted potatoes and carrots will quickly become a staple at your table With every bite you will find out why simplicity is always in season
Recipe Q&A
- → How do I achieve crispy edges on the vegetables?
Spread the potatoes and carrots in a single layer without overcrowding, and roast at a high temperature for best crispiness.
- → Can I use other herbs besides rosemary and thyme?
Yes, try oregano or parsley for a different flavor profile. Fresh herbs add the most fragrance and taste.
- → Is it necessary to peel the potatoes?
No, leaving the skins on baby potatoes adds texture and nutrients. Just wash them thoroughly before halving.
- → What oil works best for roasting?
Olive oil is ideal for roasting, adding a rich, robust flavor and promoting even browning.
- → Can I prepare this dish ahead of time?
Yes, roast ahead and reheat in the oven to maintain crispness. Avoid microwaving to keep the texture firm.