Roast Potatoes and Carrots
Roast Potatoes and Carrots – Most favorite, super easy, and a fuss-free side dish of all time! Take a bite on this crunchy goodness and soft melt-in-your-mouth potato and carrot recipe. Simply irresistible and flavorful infused with buttery herbs and spices.
Roasted potatoes and carrots is the ultimate side dish for me. Served most of the time because they are kid-friendly and extremely nutritious packed with fiber, vitamins, and minerals.
They are perfectly seasoned with herbs and spices, with a hint of natural sweetness. Just look at this photo, so lovely and inviting! Yum!😍
Potatoes and carrots are both commonly used ingredients because of their versatility and the ability to absorb flavors.
I always stock on them whenever I go to the grocery store. They are economical, inexpensive, and always available in the market. They don’t get rotten easily, which makes them more convenient to buy. They can also last long inside the fridge if stored properly.
What Kinds of Potatoes are Good for Roasting?
Generally, you can use any type of potatoes for roasting.
Some potatoes tend to be too waxy, too mushy, too dry, or too starchy. The ones we are looking for has a perfect balance, somewhere in between waxy and starchy. The goal is to achieve crispy outside but moist and creamy inside.
After comparing different kinds of potatoes, the winners for me are:
- Yukon Gold – has just the right amount of waxiness to stay firm and maintains a soft and creamy texture after roasting. It also has a distinct buttery and velvety taste.
- Red Potatoes – perfect for roasting because of their rich flavor, low starch content, and high moisture.
- Russet Potatoes – the most commonly used potatoes. They can be boiled, mashed, baked, or roasted. It’s crispy on the outside, smooth and creamy on the inside because of its starch content.
- Fingerling Potatoes – low in starch and has thin skin. It has a soft and buttery texture and turns out crispy when roasted.
Preparing Potatoes and Carrots
Carefully scrub and wash them thoroughly. I don’t usually peel potatoes for roasties. The potato will be sad if I didn’t get to bite its wonderfully roasted shiny and crispy golden brown skin. We don’t want that to happen, do we?
Anyway, contrary to the sensitive feelings of the potato, carrots don’t actually mind if you want to peel them or not. They are not as dramatic as the potatoes.
Okay, enough of animating these vegetables before they get hurt when I slice them. (oh my gosh! I’m on a streak here! haha! 😂 ) So before I make a movie of veggies in my imagination… cut them in uniform sizes so they’ll cook evenly.
Flavor Variations
There are lots of flavors you can play around with oven-roasted potatoes and carrots due to their versatility.
- Honey works well if you want it sweet.
- Lemon for a citrusy fun effect.
- Add chili flakes or cayenne if you’re a little adventurous and want them spicy.
- Your favorite cheese for a more laidback flavor.
- And of course, the ever-reliable classic butter, herbs, and spices don’t disappoint.
All of these flavor variations can be applied to roasted potatoes and veggies as well.
You can either replace or add vegetables according to your liking. Most commonly used are asparagus, bell peppers, squash, sweet potatoes, zucchini, and more.
For a vegan version: You can just use oil or your trusted vegan margarine to replace butter.
What to Serve Them With
Since roasted or baked carrots and potatoes are more of a side dish, they are best served with entrees like:
- Smothered Pork Chops
- Instant Pot Whole Chicken
- Beef Wellington
- Spicy Grilled New York Steak
- Beef Tenderloin Roast
More Healthy Vegetable Sides
- Quinoa Stuffed Bell Peppers
- Parmesan Crusted Baked Asparagus
- Sauteed Brussel Sprouts
- Sauteed Kale
- Greek Salad
How to Roast Potatoes and Carrots
- Prep and Toss: Preheat oven to 400 F. In a large mixing bowl, toss potatoes and carrots in melted butter. Make sure they are evenly coated.
- Seasoning: Add garlic, rosemary, thyme, Italian seasoning, salt, and pepper.
- Mix well.
- Transfer to a baking sheet: Bake for 30 to 40 minutes until tender and crispy. Sprinkle with parsley and serve hot.
Watch How to Make It
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Roasted Potatoes and Carrots
Ingredients
- 1 pound (454 g) small potatoes, clean and dry
- 1 pound (454 g) carrots, peeled and cut into 1 inch thick slices
- 3 tablespoons (42 g) butter, melted
- 3 cloves garlic, minced
- 1 sprig rosemary, finely chopped
- 2 sprigs fresh thyme, finely chopped
- 2 teaspoons (3.6 g) Italian seasoning
- salt and pepper, to taste
- 1 tablespoon (4 g) fresh parsley, finely chopped for garnish
Instructions
- Preheat oven to 400 F.
- In a large mixing bowl, toss potatoes and carrots in melted butter. Make sure they are evenly coated.
- Add garlic, rosemary, thyme, Italian seasoning, salt and pepper. Mix well.
- Transfer to baking sheet and bake for 30 to 40 minutes until tender and crispy.
- Sprinkle with parsley and serve hot.
Tips & Notes:
- Make sure they are in uniform slice and size. Not only to look more appealing but also to make sure that they will be cooked evenly. You may cut them smaller if you want to cook them faster.
- If you don’t have much time to prepare, a bag of pre-sliced carrots is a time-saver. Although, it is best to use whole fresh carrots for a more quality taste.
- You can use rainbow-colored carrots and add a drizzle of honey to make it child-friendly.
- Toss your veggies in a big bowl with melted butter. The melted butter helps to easily coat and infuse the flavors into the veggies. Add in your herbs and spices next. You may add your favorite spices, a pinch of cayenne for a little kick, or cheese. Mix everything until evenly coated.
- Lay them flat in a pan, not overlapping with each other. For easy cleaning and to prevent any sticking, you may line parchment paper to your pan. Place them in the oven to bake.
- Serve while it's hot. You may coat again your veggies with butter mixture, if there's any, for added gloss to make it more enticing.
- Leftovers can be stored in an air-tight container or ziplock bags for up to 4 days in a fridge and up to 1 month in a freezer.
- Reheat in a microwave for 5 minutes. If reheating on a stove, add a little oil or water and a dash of salt and pepper. Let it simmer for 5-7 minutes.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Nutrition Information:
This was a huge hit with the kids and hub and I have picky eaters. Big thumbs up. Super easy to make. Two thumbs up!
Thank you for the wonderful feedback, Renee. Glad this was a huge hit with your family!
Absolutely delicious! Thank you so much for this recipe! I cut everything uniformly, they baked beautifully.