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Discover the perfect harmony of flavors and textures in our Roasted Carrots and Potatoes recipe. A delectable side dish for any meal!
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Whether your serving chicken, steak, pork tenderloin, or fish, these Roasted Carrots and Potatoes are the perfect side dish. Roasted potatoes with crispy skin and creamy centers and roasted carrots so tender they melt in your mouth get tossed with melted butter, olive oil, honey, and seasonings. Simple enough for a weeknight meal, but delicious enough to add to your Christmas or Thanksgiving menu.
Ingredients in Roasted Carrots and Potatoes
- Petite Potatoes – my favorite potatoes to use are mini Yukon gold potatoes. They are so creamy on the inside I just love them! You can use sweet potatoes or butternut squash as well, but you’ll need to cut them into small pieces.
- Carrots – these bright crunchy veggies become tender and flavorful when roasted with the right seasoning
- Fats – I like to use butter and olive oil for the best taste and texture
- Honey – for a little touch of sweetness
- Seasoning Blend – this recipe uses garlic, thyme, lemon zest, salt, and pepper. You can use other herbs and spices like rosemary or sage.
Flavor Variations
The seasoning blend we use for our roasted carrots and potatoes is a very simple blend and you can change it up depending on what you’re serving. Here are a few ideas:
- Garlic Parmesan – add minced garlic and grated parmesan cheese
- Honey Dijon – Drizzle with extra honey and add Dijon mustard to the seasoning blend
- Spicy – add a bit of cayenne pepper to the mix
- Curry – add curry powder, cumin, and coriander
- Ranch – add a packet of Hidden Valley Ranch seasoning
Recipe Tip
Place the potatoes cut side down so that the skin has a chance to get crispy. Use parchment paper on top of the sheet pan for easy cleanup.
Frequently Asked Questions about Roasted Carrots and Potatoes
Potatoes usually take a bit longer to cook, so using petite potatoes and cutting them up helps everything to get done at the same time.
YES! These roasted carrots have a delicious seasoning blend and they turn out so tender. Plus, boiling carrots can break down some of the nutrients so roasting is better for you!
If you add to much acid to the carrots, they won’t soften. Our seasoning blend has a low acidity for this reason.
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How to Make Roasted Carrots and Potatoes
Roasted Carrots and Potatoes
Ingredients
Instructions
- Preheat oven to 400 degrees. Scrub potatoes and peel carrots. Cut potatoes in half and cut carrots into 1-inch rounds. Place in a large bowl.
- In a small bowl, add butter, olive oil, garlic powder, thyme, salt, pepper, honey, and lemon zest. Stir to combine.
- Pour seasoning mixture over potatoes. Toss to coat.
- Place in a single layer on a baking sheet with all the potatoes facing cut side down.
- Bake for 30 minutes, stir, then bake for another 10 minutes.
- If desired, broil for a few minutes to add extra crunch and color. Serve immediately.
Notes
- Place the potatoes on the baking sheet cut side down so the skin can get nice and crispy.
- You can use any seasoning blend you’d like. I like using pesto or Italian seasoning.
- If using larger potatoes, cut into 1-inch cubes.
Great receipe, went great with my bbq ribes on labor day Thanks !!!