Roasted Potatoes and Carrots
Are you looking for a super easy and delicious side dish? You’ve found it! These roasted potatoes and carrots are my absolute go-to for just about any meal. They are perfect for a busy weeknight or even a fancy holiday dinner.
We just toss them in a yummy garlic and herb butter and let the oven do all the work. They come out crispy on the outside and soft on the inside. It’s a simple recipe that everyone in your family will love!
Why You’ll Love Roasted Potatoes and Carrots
I promise you, this recipe is a keeper. It’s so simple and turns out perfect every single time!
- Super Easy: Just chop, toss, and bake. It’s that simple!
- Packed with Flavor: The garlic butter sauce makes these veggies taste amazing.
- Perfectly Crispy: You’ll get that golden-brown outside and fluffy inside that everyone loves.
- Goes with Anything: Serve it with chicken, beef, or pork. It’s always a great match.
- Everyone Loves It: This is a classic side dish that makes the whole family happy.
- Great for Holidays: It’s a stress-free recipe to add to your holiday menu.
If you enjoy yummy roasted veggies like I do, you should totally check out my Roasted Garlic Parmesan Potatoes. For something a little different, Moroccan Carrot Salad is a real treat!
Ingredients You’ll Need
You only need a few simple things for this recipe. You can find the exact amounts in the recipe card down below!
- Potatoes: I use baby potatoes because their thin skin means you don’t have to peel them. What a time-saver!
- Carrots: Just grab some large carrots, peel them, and slice them up. They get so sweet when you roast them.
- Butter: This is what helps the veggies get all golden and yummy. It makes the best rich sauce.
- Garlic: You have to use fresh minced garlic! It gives you the best, most fragrant flavor.
- Seasonings: All you need is a little dried parsley, thyme, salt, and pepper. So simple, so good!
How to Make Roasted Potatoes and Carrots
Okay, let’s get cooking! I’ll walk you through how to make this delicious side dish. It’s SO EASY.
Step 1: Get Your Veggies and Oven Ready
Firstly, preheat your oven to 400°F (200°C). Halve 1.5 lb of Creamer potatoes and put them in a big bowl with 4 sliced large carrots.
Step 2: Make the Garlic Butter
Now for the magic! In a small bowl, whisk together 1/3 cup melted unsalted butter, 1 tablespoon minced garlic, 1 teaspoon dried parsley, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/4 teaspoon black pepper.
Step 3: Coat All the Veggies
Pour that delicious garlic butter all over your potatoes and carrots. Give everything a good toss so it’s all nicely coated.
Step 4: Time to Roast!
Spread your coated veggies out on a baking sheet lined with parchment paper. Pop them in the oven and bake for 35-45 minutes, until they are tender and golden.
Step 5: Garnish and Serve
Once they’re done, you can brush them with any leftover garlic butter if you have some. Sprinkle on some fresh parsley and serve them up while they’re hot. ENJOY!
Tips for the Best Roasted Potatoes and Carrots
Want to make these the best roasted veggies ever? Here are a few of my secret little tricks.
- Cut Evenly: Try to cut your potatoes and carrots about the same size so they cook at the same time.
- Give Them Space: Don’t crowd the pan! A single layer helps them get nice and crispy.
- Hot, Hot Oven: Make sure your oven is fully preheated before you put the pan in.
- Use Good Stuff: Fresh veggies and real butter make a huge difference in flavor.
- Season Well: Don’t be afraid to add enough salt and pepper. It really brings out the taste.
Variations and Substitutions
This recipe is so easy to change up. Have fun with it and use what you have in your kitchen!
- Try New Herbs: Rosemary or oregano would be delicious instead of thyme and parsley.
- Add Some Heat: A little pinch of red pepper flakes will give your veggies a nice kick.
- Make It Cheesy: Sprinkle some Parmesan cheese on top before baking. Yum!
- Mix in More Veggies: Brussels sprouts or sweet potatoes would be great additions to the pan.
- Go Dairy-Free: You can easily use olive oil or vegan butter instead of regular butter.
Make-Ahead and Storage Tips
Life can get busy, I get it! To get a head start, you can chop your carrots a day before and keep them in the fridge in a sealed container. I’d wait to cut the potatoes, though.
If you have leftovers, they’ll keep in the fridge for up to 5 days. When you’re ready to eat them, just pop them back in a 400°F oven for a few minutes to get them crispy again.
Recipe FAQs
Can I use different types of potatoes?
Totally! Russet or Yukon Gold potatoes work great. Just make sure to chop them into 1-inch pieces.
Can I use baby carrots instead of large carrots?
Yes, and it’s a great shortcut! Using baby carrots means you don’t have to do any peeling or slicing.
How do I know when the vegetables are done?
You’ll know they’re ready when you can easily poke them with a fork and they look nice and golden brown.
Can I prepare this dish on a single sheet pan?
Yep! As long as your baking sheet is big enough to hold everything in one layer, it’s a perfect one-pan dish.
Can this recipe be made in an air fryer?
I haven’t tried it myself, but you probably could! You’d just need to cook them at a similar temperature for a shorter amount of time.
What to serve with roasted potatoes and carrots?
Oh, they go with almost everything! Try them with roast chicken, pot roast, or a nice pork tenderloin.
Can I make this dish vegan?
You sure can! Just swap the butter for olive oil or your favorite vegan butter to make it dairy-free.
How do I get my vegetables extra crispy?
The secret is a hot oven and not overcrowding the pan. Give those veggies some room to get brown!
Why aren’t my vegetables browning?
That usually happens when there’s too much moisture. Make sure your veggies are dry and spread out in a single layer.
Roasted Potatoes and Carrots
Ingredients
- 1.5 lb Creamer potatoes
- 4 large carrots peeled and sliced
- 1/3 cup unsalted butter melted
- 1 tablespoon minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- fresh parsley for garnishing
Instructions
- Preheat Oven: Get your oven nice and hot at 400°F (200°C) and line a big baking sheet with parchment paper.
- Prepare Vegetables: Chop Creamer potatoes in half and put them in a large bowl with 4 sliced large carrots.
- Mix Garlic Butter: In a small bowl, whisk together 1/3 cup of melted butter, 1 tablespoon of garlic, 1 teaspoon of parsley, 1 teaspoon of salt, 1/2 teaspoon of thyme, and 1/4 teaspoon of pepper.
- Coat Vegetables: Pour that yummy garlic butter over your veggies and give them a good stir until they are all coated.
- Roast Evenly: Spread your veggies out in a single layer on your baking sheet so they get perfectly crispy all over.
- Bake Until Tender: Bake them for 35-45 minutes, or until you can easily poke them with a fork and they are golden brown.
- Serve Warm: Garnish with some fresh parsley if you like, and serve them up while they are warm and delicious!
Notes
- Try to cut your carrots and potatoes the same size so they cook evenly.
- For a cheesy twist, sprinkle a little Parmesan cheese on top before baking.
- You can keep leftovers in the fridge for up to 5 days in a sealed container.
- To reheat, pop them back in the oven to make them crispy again.
- Feel free to toss in other root veggies like parsnips or sweet potatoes.
