Name: Roasted Carrots and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1½ pounds yellow mini potatoes, sliced in half or quarters; 1 pound carrots, peeled and sliced half inch thick; 3 tablespoons olive oil; 1½ teaspoons Italian seasoning; 1 teaspoon kosher salt; ½ teaspoon garlic powder; A few turns freshly ground black pepper; Optional garnish: chopped fresh parsley

Roasted Carrots and Potatoes are an easy, wholesome side dish that goes with just about everything. With simple seasonings and roasted until golden and tender, the natural sweetness of the carrots and crispy-edged potatoes are a perfect match. A delicious side dish for both weeknights and holiday meals!

You might also like my reader favourite Roasted Green Beans and Potatoes!

An overhead view of roasted potatoes and carrots on a natural parchement-lined baking sheet next to a bunch of fresh parsley, a white spatula, and a green-and-white striped linen.

Why you’ll love this recipe

We’re a huge fan of two-in-one side dishes at our house, like our Sheet Pan Potatoes and Green Beans, or Roasted Carrots and Brussels Sprouts. It’s nice to have some variety of colours, textures, flavours and nutrition, but without the extra work of a completely separate recipe. We think you’ll love this easy sheet pan side dish too because it’s

Made with a handful of simple, budget-friendly pantry staples, easily customized with your favourite seasonings.
A hands-off recipe with the oven doing most of the work, while you prep other parts of the meal (or go put your feet up! 😉)
Versatile, working for any occasion and pairing well with so many proteins like chicken, beef, pork or salmon.
Easily scaled up for meal prep, larger family dinners, or holiday celebrations.
Naturally gluten free, dairy free, and vegan, for those with dietary restrictions.

Roasted carrots and potatoes garnished with chopped fresh parsley piled on a curved white plate, next to a bunch of parsley and a light blue-and-white-striped linen.

Ingredients

Here are the key ingredients you’ll need to make these easy roasted potatoes and carrots. See the recipe card below for full details.

Mini yellow potatoes – you can also substitute mini red potatoes or use regular-sized Yukon Gold potatoes cut into 1- to 1.5-inch pieces.
Carrots – sliced about half an inch thick so that they roast quickly and evenly.
Italian seasoning – I like to use a premade blend to save time, but you can experiment with different flavours or use individual herbs like dried basil, parsley and thyme.
Garlic powder – for subtle garlic flavour. We use the powder instead of fresh because minced garlic is prone to burning.
Olive oil – to enhance browning, lock in moisture and distribute the seasoning. You can substitute with other neutral tasting oils like avocado oil, grapeseed oil and canola oil.

Ingredients needed to make Roasted Carrots and Potatoes viewed from overhead on a white marble countertop, with text label overlays.

How to make it

First, prepare the potatoes and carrots. Slice each mini potato in half (or in quarters if they’re on the larger side) and peel and slice the carrots into half-inch pieces.

Next, in a large bowl, toss the carrots and potatoes with the olive oil, Italian seasoning, garlic powder, salt and pepper, until evenly coated.

A two-photo process collage showing the steps to prepare the carrots and potatoes for roasting.

Then, transfer the seasoned veggies to a large parchment-lined baking sheet. Spread out the potatoes and carrots to allow for good air flow and even roasting. Roast at 400°F for 45 minutes, or until the carrots are fork tender and the potatoes are soft in the middle.

Season with chopped fresh parsley, if desired, then serve.

Roasted potatoes and carrots being scooped by a white spatula from a natural parchment-lined baking sheet.

Tips for success

Cut the carrots and potatoes to the suggested sizes, so that they’ll roast to perfection in the same amount of time.
Don’t crowd the pan. You want to allow for air flow between the veggies for even roasting and the nice golden brown colour.
Use parchment paper for easier cleanup. The veggies roast just as nicely on the parchment vs. the unlined pan and it’s much easier to clean.
Test for doneness. Use a fork to pierce a potato and carrot. When they’re done, carrots should be fork tender and the potatoes will be soft and fluffy in the middle. Every oven is different, so add a few minutes of roasting time, if needed.

Roasted carrots and potatoes garnished with finely chopped fresh parsley piled onto a curved white plate, viewed from overhead.

More easy side dish recipes

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