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.
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.
- Chop vegetables into uniform pieces.
- Toss with olive oil and seasonings (per recipe below).
- 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.
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!
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
- Honey Roasted Carrots – simple yet elegant!
- Easy Oven Roasted Asparagus – ready in under 15 mins
- Roasted Eggplant – creamy, soft & delicious
- Parmesan Roasted Leeks – 4 simple ingredients!
- Favorite Roasted Cauliflower– easy and delicious
Roasted Potatoes and Carrots
Ingredients
- 1 ½ pounds potatoes cut into 1" cubes
- 1 pound carrots peeled
- 1 onion diced
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut potatoes and carrots into large chunks, approximately the same size.
- Toss potatoes, carrots and onions with olive oil and Italian seasoning. Season with salt & pepper.
- Place on a large pan and roast 40-50 minutes or until tender.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Very tasty
So glad you enjoyed it, Cathy!
A solid recipe. Adding the onion gives an added element of sweetness that the carrots and potatoes sorely need. A suggestion would be to err on the low side of the timer, as mine came out charred (not unpleasant, but definitely crispy!). Definitely doing this again.
Glad you enjoyed it, Andrew. Thanks for trying our recipe.
For those who added minced garlic – wouldn’t the garlic burn? – Obviously not since they have added it – but, do you add the garlic later in the roasting process? Thanks, Pam
You can also try garlic powder to avoid burning Pam!
Well another simple, yet fantastic recipe! I added garlic plus and its become a staple!
I am so glad you enjoyed this recipe Erin!
Yum! I’ve been wanting a good and easy roasted carrots and potatoes recipe and this totally fit the bill. I probably doubled the Italian seasoning and added minced garlic per my family’s taste. Otherwise I followed the recipe exactly and it’s definitely going into my regular rotation.
SO glad you loved them!
I love this roasted potatoes and carrot recipe and i found this recipe really an amazing recipe. One of the best recipe i have ever tried.
Excellent recipe! My husband commented how good the potatoes are. Thank you Holly!
My go to. It never fails.
So glad to hear that Jimmy!
Simple and delicious! I added a sweet potato and cut veggies slightly smaller. Also added more Italian seasoning and put lots of Pink Himalayan Salt. Went in for 40 min and came out phenomenal!
you answered my question Cassandra…..wanted to know if I can add sweet potatoes to this recipe….and you answered…..this will be our veggies for supper this evening…..it is hard to find different recipes for veggies….thank you….
I love root veggie
Aren’t they delicious Olivia!
Any type of potatoes? Russet, Yukon Gold etc
Whatever your favorite potatoes are John!