Roasted Carrots and Potatoes are healthy comfort food that is perfect for family dinner. The savory flavor pairs well with almost any main dish you’re serving. Plus you can prep these carrots, potatoes, and onions and then put them in the oven while you make the rest of the meal.
Talk about easy and perfect for chilly winter evenings around the table. It’s a hearty and filling side dish.
**Post was updated with new photos in November 2024.
Roasted Carrots and Potatoes
Oven roasted carrots and potatoes make a delicious, simple side dish. They’re perfect for weeknight dinners and also work well for holiday meals like Thanksgiving and Christmas.
You can serve these carrots and potatoes with chicken, steak, meatloaf, hamburger patties, turkey, and even fish. They really do pair well with almost every main dish on my usual meal planning rotation. You can even serve them with chicken strips! And yes, I have experience with that as well!
Why You’ll Love This Recipe
- Easy prep with minimal ingredients!
- Perfect for family dinners and pairs with most main dishes.
- Great for busy weeknights or holiday meals.
If you’re looking for family-friendly, oven-roasted potatoes and carrots can be made with or without onions. This recipe is my favorite because I love cooked onions, but I often make it without the onions so it’s more kid-friendly. Or you can just pick them out when you serve them. Not that I’ve ever done that before — nope, never!
If you’ve check out any of my other carrot side dish recipes, you know I like a very simple ingredient list. I didn’t go to culinary school but I still like being able to put easy, home-cooked meals on the table for my family when we have time. Making baked carrots and potatoes with ingredients I often have in my kitchen is one of my go-to recipes.
SUGGESTED MAIN DISH RECIPES: Baked Lemon Pepper Chicken, Air Fried Chicken Legs, Panko Breaded Chicken Strips
This baby carrots recipe is a savory one. If you’re looking for sweet carrots, try these Roasted Sweet Carrots or Maple Glazed Carrots.
When I cook, I need the convenience factor I look for in every aspect of my life. As a busy mom, things can’t be too complicated or I’ll admit that I don’t get them done.
So I love how easy it is to roast potatoes and onions with carrots to add more interest to our basic carrot dish. I bake them in the oven just like I do when I’m roasting carrots alone. I like to roast them at 425°F.
I recommend that you cut your potatoes into pieces that are smaller than your carrots because they do take longer to cook. You want the potato pieces to be similar in size as well. The same is true for your carrots. That way they will cook evenly.
So then all I do is toss all the veggies in seasonings, then spread them on the baking sheet and roast them!
Ingredients
For this recipe, you need your vegetables and some seasonings:
- Small red potatoes
- Baby carrots
- Onion
- Olive oil
- Minced garlic
- Thyme
- Salt and pepper
Full measurements can be found in the printable recipe card at the bottom of the post.
Equipment
You’ll also need a few things from your kitchen:
If you need an easy way to peel carrots, I recommend trying a Y-Shaped Vegetable Peeler! It makes peeling so much easier!
Step by Step Instructions
While you preheat the oven, line a large baking sheet with foil or parchment paper to make cleaning up easier once the vegetables are done cooking.
This is a side dish you can prepare and then let cook which makes it perfect for busy weeknight dinners or for holidays like Easter and Thanksgiving!
Leftovers & Storage
You can keep leftovers in an airtight container in the refrigerator for 3-4 days. The vegetables will get softer in the refrigerator. You can reheat them in the microwave. You can also use the oven or air fryer to get a bit more crispiness back.
I don’t recommend freezing these unless you plan to use them to make something else like soup. The texture upon thawing isn’t quite the same, especially for the potatoes.
Recipe FAQs
Can you roast carrots and potatoes together?
The short answer is yes!
As I mentioned above, potatoes typically take longer to cook than carrots. So to make sure that they roast together and are finished at the same time, I recommend cutting the potatoes smaller than the carrots. That will help them roast more quickly and all of the vegetables will be ready to serve at the same time!
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Roasted Carrots and Potatoes
Servings: 8
Calories: 117
Instructions
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Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
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Wash and dry the potatoes. Then chop the small red potatoes into quarters. Cut potato pieces smaller than carrot pieces so they’ll cook in the same time.
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Chop the onion.
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Mix olive oil, garlic, thyme, salt, and pepper in a large bowl.
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Add potatoes, carrots, and onions to the bowl. Mix to coat the vegetables with the oil and seasonings.
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Spread potatoes, carrots, and onions in a single layer on the baking sheet. Roast in the oven for 40 minutes or until they reach desired tenderness. Stir halfway through cooking time.
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Season with more salt and pepper, if desired, and serve warm.
Notes
Please note: All nutritional values are estimates. Exact values depend on specific products used.
Nutrition
Calories: 117 kcal
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