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Roasted carrots and potatoes are proof that food doesn’t have to be complicated to be sublime. The lightly browned, crispy edged tender vegetables will keep you coming back for more!
Roasted Carrots and Potatoes
The humble carrot and potato get seasoned with basic oil, salt, pepper, garlic, and herbs, and take a tour through a nice, hot oven. The end result is a side dish so irresistible that I have to remind myself not to eat too much of this simple roast carrot and potato dish when I make it.
If I don’t, I find myself grabbing a piece of carrot here and a potato there every time I walk past the tray when they’re done cooking. I may have even found reasons to walk past them to sneak a bite once or twice.
Oven Roasted Potatoes and Carrots
To make this roast potatoes and carrots dish, you’ll need the following easy-to-find ingredients:
- potatoes
- carrots
- olive oil
- kosher salt
- black pepper
- Italian seasoning
- granulated garlic or garlic powder
Granulated garlic and garlic powder are both made from dehydrated garlic. The main differences are potency and texture. Garlic powder is a much finer grind which some describe as having more punch (and a little more “heat”) than granulated garlic.
Granulated garlic, on the other hand, is a gentler but still very powerful garlic flavor. Its larger grind size makes it less likely to clump in recipes. You can use whichever you prefer or have on hand! I’m a granulated garlic gal, myself.
Roasted Potatoes and Carrots
Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil.
In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots.
Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil.
Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.
Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.
I like to serve this with Broccoli and Cheese Stuffed Chicken Breast or Chicken Parmesan Zucchini Boats for a vegetable forward meal!
Roast Carrots and Potatoes
Ingredients
- 2 pounds red or golden potatoes cut into 1-inch pieces OR halved baby potatoes
- ¼ cup olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon granulated garlic or garlic powder
- 2 pounds carrots sliced into 3-4” lengths and then quartered lengthwise
Instructions
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
- Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots. Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil. Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.
- Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
