Roasted Potatoes and Carrots


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Roasted Potatoes and Carrots not only go with everything, but everyone loves them! They are an easy, one-pan recipe of baked veggies. Just chop and toss with Italian seasoning before baking until perfectly tender. 

This dish is easy to prepare and bake and holds up well at a buffet or a potluck. For supper, serve alongside oven baked chicken breasts and a tossed salad for a delicious balanced meal.

A serving dish with roasted potatoes and carrots, garnished with parsley.

Preparing Roasted Potatoes and Carrots

If I’m making a dish with a sauce or gravy, I often make Mashed Potatoes but these are great with any meal too! Wash the potatoes and either scrub or peel the carrots. Baby carrots work in this recipe although they don’t tend to hold their bold orange color as much as larger carrots.

  1. Chop vegetables into uniform pieces.
  2. Toss with olive oil and seasonings (per recipe below).
  3. Bake 40-50 minutes or until tender.

Large pieces will take longer to cook, if you’re short on time, cut the veggies a bit smaller to reduce cooking time.

Two images showing vegetables being tossed in oil and laid out on a pan.

What to Serve Them With

Roasted potatoes and carrots are hearty and filling and pair well with heavier meats like a roast, meatloaf, and pork tenderloin as the entrée.

After the meat is done, feel free to make a gravy with the meat drippings by heating them and adding a slurry of cold water and corn starch. Whisk the mixture into the drippings, bring to a boil, then simmer until the desired thickness is achieved. Pour over the roasted veggies!

Roasted potatoes and carrots on a baking tray.

Leftovers?

  • To Store: Keep the roasted potatoes and carrots in a tightly sealed container or in a labeled zippered bag. Store in the fridge for about a week or freeze for up to a month.
  • To Reheat: Put the veggies in a microwave-safe dish and heat up for about 5 minutes or reheat on the stove with a little water or broth. Brighten the flavor with a few dashes of salt and pepper!

More Delicious Roasted Vegetable Sides

Roasted Potatoes and Carrots

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Holly Nilsson
Course Side Dish
Cuisine American
Roasted potatoes and carrots not only go with everything, but everyone loves them!

Ingredients

  • 1.5 lb potatoes cut into 1" cubes
  • 1 lb carrots peeled
  • 1 onion diced
  • 3 Tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste

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Instructions

  1. Preheat oven to 425°F.
  2. Cut potatoes and carrots into large chunks, approximately the same size.

  3. Toss potatoes, carrots and onions with olive oil and Italian seasoning. Season with salt & pepper.

  4. Place on a large pan and roast 40-50 minutes or until tender.
Nutrition Information
Calories: 250, Fat: 11g, Saturated Fat: 2g, Sodium: 97mg, Potassium: 1106mg, Carbohydrates: 35g, Fiber: 8g, Sugar: 7g, Protein: 6g, Vitamin A: 18944%, Vitamin C: 28%, Calcium: 103%, Iron: 6%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword roasted potatoes and carrots
A serving dish with roasted potatoes and carrots, garnished with parsley.
A serving dish with roasted potatoes and carrots, garnished with parsley.
Top photo - A serving dish with roasted potatoes and carrots, garnished with parsley. Bottom photo - Roasted potatoes and carrots on a baking tray.

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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