These wholesome, rustic Roasted Potatoes and Carrots are the absolute best side dish! You’ll love the taste of caramelized veggies dressed with olive oil, black pepper, and garlic. And best of all, they’re incredibly easy to make!
Easy Roasted Potatoes and Carrots Side Dish
It’s always good to have a go-to veggie recipe that you can kind of make in your sleep. Something for those times when life gets out of control, and you just need to get dinner on the table. Well, these roasted potatoes and carrots are your new best friend, busy cook! Simply chopped or cut, quickly seasoned, and then tossed into the oven, those vegetables magically transform into nutritious bites of deliciousness. And, with practically no effort at all, you’ve got a hearty side dish with tons of complex flavor and a beautiful, rustic appearance. It’s perfection.
Ingredients You’ll Need
- Potatoes: For this recipe, I like to use baby red potatoes. No need to peel! Just scrub and cut into quarters.
- Carrots: Cut 4 large carrots into 2-inch chunks.
- Olive Oil: My favorite! You can substitute avocado oil 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.
- Herbs: Oregano and thyme go perfectly with carrots and potatoes!
- 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, if you prefer.
- Season the Potatoes and Carrots. In a large bowl, toss the carrots and potatoes with 2-½ tablespoons of the olive oil, the seasoned salt, the 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.
- Add Zucchini to Carrots and Potatoes. Add the zucchini to the baking sheet with the rest of the vegetables, 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 veggies from the oven, taste for salt (adjust if needed), and garnish with parsley. Serve warm with your favorite main course!
Tips For Success
- 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 but bland otherwise.
- Cook to Doneness: If the veggies 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.
Serving Suggestions
I love roasted potatoes and carrots with pork chops, especially these baked Ranch Pork Chops! You should also try my Rosemary Garlic Roast Beef, you won’t be disappointed! A big batch of Crock Pot Chicken Thighs with Artichokes and Sundried Tomatoes goes perfectly with tender, caramelized roasted veggies.
How to Store and Reheat Leftovers
- Store leftovers in airtight containers 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
- Cheesy Keto Zucchini Breadsticks
- Easy Oven Roasted Vegetables
- Crispy Sweet Potato Wedges
- Carrot Souffle
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
- Fresh 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 for salt and adjust.
- Garnish with parsley.
- 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.
