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Roasted Potatoes and Carrots

by Katerina

5 from 16 votes

Sep 12, 2021, Updated Sep 10, 2024

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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.

1. 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.
2. 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.
3. Roast. Transfer the potato and carrot mixture to the prepared baking sheet and roast for 20 minutes, stirring well halfway through cooking.
4. 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.
5. 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.
6. 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!

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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5 from 16 votes

Roasted Potatoes and Carrots

by Katerina | Diethood

Wholesome, rustic roasted potatoes and carrots make an easy side dish, dressed with olive oil, black pepper, and garlic, and baked alongside fresh zucchini.

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients 

1x2x3x

• ▢ 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

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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

Calories: 144kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 241mg | Potassium: 650mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6936IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg

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.

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