These roasted potatoes and carrots are quick and simple to prepare with just a couple of everyday ingredients and then roasted in the oven to golden perfection! They're really tasty for how easy to make they are.
Why you'll love them
Potatoes and carrots may be considered humble and inexpensive vegetables, but boy are they ever transformed and upgraded when oven roasted! It brings out the natural sweetness that perfectly balances the herby, savory Italian seasoning we're using. The golden, crispy outside and soft interior of these veggies is hard to resist.
The great thing about this roasted carrots and potatoes recipe is that you get two side dishes in one, so you don't need to worry about cooking a separate vegetable. Easy peasy, affordable, and you're making a dish that pairs with practically everything, whether it's for a weeknight meal or as a Thanksgiving side dish. It's also a fairly hands-off recipe. Just chop, season, and pop it in the oven.
Everything you'll need
- Potatoes - I like to use Yukon Golds (yellow potatoes), but Russets or red potatoes will work too. Yukon Gold skins are thin, so you don't have to worry about peeling them. They're a fantastic roasting potato.
- Carrots - use medium ones and cut them the same size as the potato pieces for uniform cooking
- Olive oil - for coating and getting that irresistible crisp exterior
- Italian seasoning - it's a delicious dried herb blend that includes rosemary and thyme. Since it comes in a single jar, it's a super convenient way to make these roasted veggies herb-forward and shine!
- Salt & pepper - I'm generous with both to really bring out the flavors
How to roast potatoes and carrots
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the potatoes and carrots into similar-size pieces. It doesn't have to be perfect, but the closer in size they are, the more evenly they will cook. I went for about 1.5" pieces. You can go smaller or larger, but be sure to adjust cooking time as needed to accommodate.
- Add the potatoes and carrots to a fairly large prep bowl, and then toss them with the olive oil, Italian seasoning, and salt & pepper.
- Spread them out on a baking sheet lined with foil or parchment for easy clean-up, and bake at 400F until they're browned and softened to your liking.
- If the potatoes and carrots seem to be a bit crowded together, you may want to use a full-size baking sheet so they crisp up better. I used a half sheet, but it just depends on how big you cut them, etc.
- A little trick: for extra browning if you're in a hurry, broil them for a few minutes once they're cooked through. Watch carefully so they don't burn, but if you've lined the baking sheet with parchment paper, broiling isn't a good idea.
Substitutions and variations
- If you want to add some garlic, I recommend adding it in halfway through roasting so that there's less of a chance of it scorching.
- Want to swap the dried herbs for fresh? You can definitely do that. Add a few sprigs of thyme and/or rosemary on top prior to roasting. I'd also take some of the leaves off and toss it with the carrots and potatoes.
- I added a bit of chopped parsley after plating them for contrast, so feel free to do that for a pop of freshness.
What to serve with them
- This side dish would go well with almost any meaty main course like my Creamy Garlic Parmesan Chicken or this Easy Baked Pork Tenderloin recipe. Making a whole Lemon Roast Chicken? It's the best accompaniment!
- If you're serving this as part of a holiday spread, I recommend you check out my entire Thanksgiving and Christmas archive to make the ultimate feast. Green bean casserole, gravy, the works.
Leftovers and storage
- Leftovers will keep in the fridge for 3-4 days in a covered container, but they will naturally soften up over time.
- Reheat in a small saucepan or in the microwave over a low heat until warmed through. You could also crisp them back up in the oven or even an air fryer if you're familiar with using that appliance.
- I wouldn't recommend freezing leftovers of these carrots and potatoes. Cooked potatoes when thawed aren't always the same texture as when freshly cooked.
I hope you will love these roasted carrots and potatoes! Made this recipe? Have questions? Talk to me in the comment below.
Easy Roasted Potatoes and Carrots
- 1.5 pounds Yukon Gold potatoes cut into 1.5" pieces
- 1.5 pounds medium-to-large carrots peeled and cut into 1.5" pieces
- 3 tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- Salt & pepper to taste
- Preheat your oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper for easy clean-up.
- Cut the potatoes and carrots into roughly the same size pieces (doesn't have to be exact, but similar size is good). I don't peel the potatoes, but you can if you prefer.
- Add the carrots and potatoes to a prep bowl and toss with the oil, Italian seasoning, and salt & pepper (I'm generous with both). Transfer the veggies to the baking sheet and spread them out in an even layer (the less they touch the more crispy they will get).
- Bake for 50-60 minutes or until they're soft and browned to your liking. You can toss them halfway thru for more even color, but I don't usually bother. Cooking time will depend on the size they're cut as well and your particular oven and baking sheet, so check after 45-50 minutes, especially if you've got some smaller pieces.
- Serves 4-6 depending on how much people eat/what else you serve the dish with.
- You can use a different variety of potatoes than Yukon Gold. You may want to peel Russets if you use those.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.