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These wholesome, rustic Roasted Potatoes and Carrots are the absolute best side dish! You’ll love the taste of these caramelized veggies dressed with olive oil, black pepper, and garlic. And best of all, they’re incredibly easy to make!
If you are looking for simple side dish ideas to round out those meals, some of my go-to favorites are oven roasted vegetables, baked French fries, and, of course, these delicious roasted potatoes and carrots.
Easy Roasted Potatoes and Carrots Side Dish
It’s always great to have an easy side dish in your back pocket, especially one you can whip up without a second thought. When life gets busy, and dinner needs to be on the table fast, this roasted potatoes and carrots recipe is your new best friend, busy cook! Simply chop the carrots and potatoes, season them quickly, and toss them into the oven. With minimal effort, these veggies transform into flavorful, nutritious bites.
The result? A hearty side dish that pairs perfectly with everything from a casual weeknight meal to a pot roast dinner. With its rich flavors and rustic appearance, this dish is pure perfection.
Ingredients You’ll Need
To make this oven-roasted potatoes and carrots recipe, you’ll only need a handful of ingredients, including potatoes, carrots, zucchini, some savory seasonings, and a touch of herbs. Please scroll down to the recipe card for the full recipe.
- Potatoes: I like to use baby red potatoes here. There is no need to peel them; just scrub and cut them into quarters.
- Carrots: Cut 4 large carrots into 2-inch chunks or use baby carrots.
- Olive Oil: My favorite! You can substitute avocado oil or melted butter if you prefer.
- Seasoned Salt: This versatile seasoning blend tastes great on everything, especially potatoes.
- Garlic Powder: For a punch of savory flavor, I add half a teaspoon of garlic powder. You can also use fresh garlic.
- Herbs: Dried oregano and thyme pair perfectly with carrots and potatoes! You can also swap them out for Italian seasoning or use fresh herbs instead. If using fresh thyme and oregano, I recommend about 1 tablespoon of each.
- Black Pepper: To taste.
- Zucchini: Sliced zucchini add a little fresh green color and texture to the dish.
- Salt: To taste, for the zucchini.
- Parsley: Optional! A garnish of chopped fresh parsley makes for a beautiful presentation (and extra nutrition, too!).
How to Make Roasted Potatoes and Carrots
One important part of this recipe is cooking the potatoes and carrots alone before adding the zucchini. Zucchini takes way less time to cook, so this method keeps it nice and crisp-tender.
- Prep the oven and baking sheet. Preheat your oven to 400˚F and line a large baking sheet with parchment paper and set aside. You could also line it with foil.
- Season the potatoes and carrots. In a large bowl, toss the carrots and baby potatoes with olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper.
- Roast. Transfer the potato and carrot mixture to the prepared baking sheet and roast for 20 minutes, stirring well halfway through cooking.
- Prep the zucchini. While the other veggies are roasting, combine the sliced zucchini with the remaining olive oil, and sprinkle with salt. Toss to combine.
- Combine the zucchini with the carrots and potatoes. Add the zucchini to the baking sheet with the rest of the vegetables in one single layer, and roast them all for 15 to 20 more minutes, or until they are tender. Stir halfway through cooking to make sure the veggies roast evenly.
- Enjoy! Remove the roasted potatoes and carrots from the oven, taste for salt (adjust if needed), and garnish with parsley. Serve warm with your favorite main course and a drizzle of garlic butter sauce. Yum!
Recipe Tips & Variations
- Cut Evenly: Show off those knife skills and cut the veggies into uniform sizes for even cooking.
- Season Well: Don’t be shy with the seasoning! Roasted veggies are delicious when generously seasoned, and you can experiment with other fresh herbs like rosemary and basil.
- Make it in the Air Fryer: Slice the carrots to 1/4-inch thickness and cut the red potatoes into eighths. Toss them with the seasonings and a tablespoon or two of olive oil, then air fry at 400ºF for 15 minutes or until tender.
- Cook to Doneness: If the potatoes and carrots aren’t tender when you check on them, don’t despair! Depending on the size and age of your produce and your oven, they may take longer to cook, and that’s totally OK. Just add five minutes at a time and take them out when they’re done.
- Meal Prep-Friendly: These roasted carrots and potatoes stay fresh for up to 4 days in the fridge, making them perfect for meal prep.
- Add Cheese: This recipe gets even better with a sprinkle of parmesan or feta cheese on top—it adds a perfect salty finish!
- Add Protein: Want to make it a complete meal? Throw in some chicken pieces like chicken thighs or drumsticks! Just be sure to adjust the cooking time a bit to ensure the chicken is cooked through.
Serving Suggestions
This side dish goes so well with almost any meaty main course! I love roasted potatoes and carrots with these baked Ranch pork chops or a juicy roast chicken! You should also try my rosemary garlic roast beef, and you won’t be disappointed. A big batch of crock pot chicken thighs goes perfectly with tender, caramelized roasted vegetables.
How to Store and Reheat Leftovers
- Store leftovers in an airtight container and refrigerate for 3 to 4 days. I don’t recommend freezing them because they’ll turn out mushy, but if you want to, you can keep them frozen for up to 2 months.
- To reheat, bake at 350˚F until heated through. You can also reheat in a covered skillet over low heat or even in the microwave for 30 seconds at a time until hot.
More Cozy Side Dishes
- Vegetable Biryani Rice
- Roasted Brussel Sprouts with Bacon
- Cheesy Keto Zucchini Breadsticks
- Air Fryer Roasted Broccoli
- Crispy Sweet Potato Wedges
- Carrot Souffle
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Roasted Potatoes and Carrots
Ingredients
- 1 pound baby red potatoes, quartered
- 4 large carrots, cut into 2 inch pieces
- 3 tablespoons olive oil, divided
- ½ teaspoon seasoned salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- freshly ground black pepper, to taste
- 2 zucchini, sliced into 1 inch thick pieces and then each slice cut into half moons
- salt, to taste, for the zucchini
- chopped fresh parsley, for garnish
Instructions
- Preheat oven to 400˚F.
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl combine potatoes, carrots, 2-½ tablespoons olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper; toss to combine.
- Transfer to previously prepared baking sheet and roast for 20 minutes, stirring the potatoes and carrots halfway through cooking.
- Meanwhile, in a mixing bowl combine sliced zucchini, remaining olive oil, and sprinkle with salt. Mix to combine.
- Add the zucchini to the baking sheet with the rest of the vegetables and continue to roast for 15 to 20 more minutes, or until veggies are tender. Stir halfway through cooking.
- Remove from oven, taste the veggies for salt, and adjust.
- Garnish the roasted potatoes and carrots with parsley and serve warm.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Made this recipe today and it tasted delicious. I used what fresh veggies I had grown with the potatoes and loved how it turned out. This recipe is a keeper.
What is the serving size. You give the nutrients, but I’m not seeing what those go with in terms of the serving size?
It comes out to roughly 1.25 cups per person.
This sounds perfect butโฆHow do I adjust the temperature when it needs to share the oven at 350 degrees.
How to adjust the temperature or the cooking time?
You want to preheat the oven at 400หF and keep it at that temperature the entire time.
If you are asking how long to cook the veggies at 350หF, then I would probably add 5 to 7 minutes to the suggested cooking time, but keep in mind that vegetables can be cooked until desired tenderness is reached. Or, they are cooked through when fork-tender.
Thank you! Had with roasted pork, delicious!!! Lots of compliments โค๏ธ
Thank you so much! I’m very glad you enjoyed it! ๐