Roasted Carrots and Potatoes
Tender, caramelized carrots and fluffy potatoes roasted to golden-brown perfection with garlic and herbs. An easy, versatile side dish that complements any main course, from roast chicken to steak.
For 4 servings
6 steps. 40 minutes total.
- 1
Preheat your oven to 425°F (220°C)
- a.Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- 2
Step 2
- a.In a large mixing bowl, combine the cubed potatoes, carrot pieces, and onion wedges. Drizzle with olive oil.
- 3
Step 3
- a.Sprinkle the salt, freshly ground black pepper, garlic powder, and dried rosemary over the vegetables. Toss thoroughly until every piece is evenly coated.
- 4
Step 4
- a.Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Ensure they have space and are not overcrowded to promote roasting rather than steaming.
- 5
Step 5
- a.Roast for 35-40 minutes, flipping the vegetables with a spatula halfway through the cooking time. The vegetables are done when they are tender, golden brown, and have slightly crispy edges.
- 6
Remove the baking sheet from the oven
- a.Garnish with fresh chopped parsley and serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and dry them thoroughly before tossing with oil and seasonings.
- 2Ensure potatoes and carrots are cut into uniform, bite-sized pieces (about 1-inch) for even roasting.
- 3Don't overcrowd the baking sheet. Use two sheets if necessary to give the vegetables space to caramelize properly.
- 4If using fresh herbs like rosemary or thyme, add them during the last 10-15 minutes of roasting to prevent them from burning.
- 5Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (200°C) oven or an air fryer to restore crispiness.
Adapt it for your goals.
Herb Variations
Substitute dried rosemary with 1 teaspoon of dried thyme, oregano, or an Italian seasoning blend for a different flavor profile.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other seasonings for a touch of heat.
Cheesy FinishCheesy Finish
Sprinkle 1/4 cup of grated Parmesan cheese over the vegetables during the last 5-10 minutes of baking until it's melted and golden.
Sweet & SavorySweet & Savory
Toss the vegetables with 1 tablespoon of maple syrup or honey along with the olive oil to add a subtle sweetness that caramelizes beautifully.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Carrots are an excellent source of Vitamin A (from beta-carotene), crucial for vision and immune function. Potatoes provide a significant amount of Vitamin C and potassium, which is important for blood pressure regulation.
Excellent Source of Fiber
Both potatoes and carrots are high in dietary fiber, which supports digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Heart-Healthy Fats
This recipe uses olive oil, which is rich in monounsaturated fats. These healthy fats can help reduce bad cholesterol levels and lower the risk of heart disease.
Boosts Immunity
The combination of Vitamin A from carrots, Vitamin C from potatoes, and antioxidants from onions and herbs helps strengthen the immune system and protect the body against illness.
Frequently asked questions
One serving of this recipe contains approximately 250-300 calories, depending on the exact size of the vegetables and the amount of oil used.