Perfectly roasted potatoes and carrots, with golden-brown edges and a tender, melt-in-your-mouth interior. I have made this recipe so many times, and it’s become a staple in our home because it’s easy, affordable, and pairs perfectly with just about anything.
Roasted Potatoes and Carrots with Herbs and Spices
Roasted Potatoes and Carrots is one of those dishes I turn to when I want something simple, healthy, and full of flavor, especially on busy weeknights or lazy Sundays.
I love how simple yet delicious roasted potatoes and carrots are. They are one of those dishes that instantly elevate any meal, golden, crispy on the outside, and tender on the inside.
Whether I serve it with roasted chicken, grilled fish, or as a hearty vegetarian side, this dish never fails to impress. It’s a one-pan meal that makes dinner prep easy and cleanup minimal.
What you’ll love about this Recipe
The beauty of this oven-roasted potato and carrot recipe lies in its simplicity. With just a few basic ingredients and proper roasting techniques, you get perfectly caramelized vegetables every time.
- Easy to prepare
- Wonderful caramelized exterior
- Soft and fluffy inside
Making sure the potatoes and carrots are dry and tossing them with oil ensures even browning and crisp edges. Please don't skip!
Another reason I love this recipe is its versatility. You can make it your own by adding your own veggies like sweet potatoes or even Brussels sprouts.
Ingredients for making Roasted Potatoes and Carrots with Herbs and Spices
- Potatoes: provide a hearty, starchy base for this dish and become wonderfully tender when roasted.
- Carrots: add sweetness and vibrant color to the dish. They also complement the flavor of the potatoes and provide additional nutrients, such as beta-carotene.
- Oil: used to coat the vegetables before roasting, helping them crisp up in the oven and adding richness to the dish.
- Salt and Pepper: These basic seasonings enhance the natural flavors of the potatoes and carrots.
- Herbs: Rosemary and thyme add aromatic, earthy flavors to the dish. They add depth to the overall flavor profile.
- Spices: onion powder, garlic powder, and paprika add warmth and depth to the dish. They contribute to the savory flavor and create a well-rounded taste experience.
- Cayenne pepper: add a kick of heat.
How to make Roasted Potatoes and Carrots
- Preheat your oven to 400°F (204°C).
- Scrub the potatoes and carrots and rinse them under cold running water to remove dirt; pat them dry with paper towels.
- For even cooking, chop the vegetables into medium-sized pieces, about 1 inch each.
- In a large mixing bowl, combine the cut potatoes and carrots with the smoked paprika, garlic powder, onion powder, thyme, a pinch of cayenne pepper (adjust to your heat preference), and season with salt and black pepper to taste.
- Drizzle the vegetables with oil. Toss everything together until the potatoes and carrots are evenly coated with the seasoning and oil.
- Spread the seasoned vegetables in a single layer onto a large baking sheet, ensuring they're not overcrowded to allow for even roasting.
- Roast in the preheated oven for 30 to 35 minutes, or until the potatoes and carrots are tender and have a golden-brown exterior. Halfway through the baking time, stir them for more uniform browning.
Frequently Asked Questions
What type of potatoes can I use for this Recipe?
You can use different types of potatoes, such as Yukon Gold, red potatoes, or even sweet potatoes. Each variety will bring its own unique flavor and texture to the dish.
Can I use other types of herbs and spices?
Yes, feel free to experiment with various herbs and spices to suit your tastes. Thyme, oregano, parsley, cumin, and chili powder are popular seasoning alternatives.
How do I reheat leftover roasted potatoes and carrots?
Reheat leftover roasted vegetables in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet on the stovetop or the microwave.
Tips
- Cut vegetables evenly: Cut potatoes and carrots into uniform pieces to ensure even cooking.
- Don't overcrowd the pan: Spread the vegetables out in a single layer on the baking sheet, leaving some space between each piece.
- Toss with oil and seasonings: Coat the vegetables evenly in oil and your chosen herbs and spices. This ensures that each piece is well seasoned and helps it develop flavor as it roasts.
- Serve immediately: Roasted vegetables are best served hot, straight out of the oven. If you need to keep them warm before serving, cover them with foil or keep them in a low oven until ready to serve.
Storage
Let the roasted vegetables cool to room temperature before storing. Place the cooled roasted potatoes and carrots in an airtight container. Place in the refrigerator as soon as possible after cooking.
Roasted potatoes and carrots will typically stay fresh in the refrigerator for up to 3-4 days. You can also store them in an airtight container or freezer bag for up to 3 months in the freezer. After that, they may start to lose their flavor and texture. When you are ready to enjoy the leftovers, you can reheat them in the oven, toaster oven, or microwave until heated through.
How to serve this Recipe
Here are some delicious options to serve alongside:
- Roast Chicken: The classic pairing of Garlic Herb Butter Roast Chicken and Easy Roast Chicken With Dry Rub with roasted potatoes and carrots is a comforting and satisfying meal.
- Grilled Steak: Serve your roasted potatoes and carrots with a Juicy Grilled Steak and Steak Bites for a hearty and flavorful meal.
- Baked Salmon: For a lighter option, consider serving your roasted potatoes with Salmon Bites, Honey Glazed Salmon, Oven-Baked Salmon, and Air Fryer Salmon Fish.
- Enjoy roasted potatoes and carrots with Oven-roasted Turkey Legs and Perfect Juicy Oven-Roasted Turkey Breast during the holidays.
- Add roasted potatoes and carrots to soups and stews like Beef Stew, Chicken Stew and Salmon Stew for extra flavor and texture.
Other Delicious Potato Recipes
- Sweet Potatoes Pie
- Air Fryer Breakfast Potatoes
- Baked Sweet Potatoes
- Mashed Sweet Potatoes
- Hot pot potatoes – potato hot pot recipe
- Breakfast Sweet Potatoes Hash
- Easy, Delicious Cauliflower Mashed Potatoes Recipe
Roasted Potatoes and Carrots with Herbs and Spices
Ingredients
- 2 lb potatoes
- 1½ lb large carrots
- 3 tablespoons oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon thyme
- cayenne pepper to taste
- salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (204°C).
- Scrub the potatoes and carrots and rinse under cold running water to remove any dirt; pat them dry with paper towels.
- Chop the vegetables into medium-sized pieces, approximately 1 inch in size, for even cooking.
- In a large mixing bowl, combine the cut potatoes and carrots with the smoked paprika, garlic powder, onion powder, thyme, a pinch of cayenne pepper (adjust to your heat preference), and season with salt and black pepper to taste.
- Drizzle the vegetables with oil. Toss everything together until the potatoes and carrots are evenly coated with the seasoning and oil.
- Spread the seasoned vegetables in a single layer onto a large baking sheet, ensuring they're not overcrowded to allow for even roasting.
- Roast in the preheated oven for 30 to 35 minutes, or until the potatoes and carrots are tender and have a golden-brown exterior. Halfway through the baking time, give them a stir for more uniform browning.
Notes
- Cut vegetables evenly: Try to cut the potatoes and carrots into uniform pieces to ensure even cooking.
- Don't overcrowd the pan: Spread the vegetables out in a single layer on the baking sheet, leaving some space between each piece.
- Toss with oil and seasonings: Coat the vegetables evenly in oil and your chosen herbs and spices. This ensures that each piece is well seasoned and helps them develop flavor as they roast.
- Serve immediately: Roasted vegetables are best served hot and fresh out of the oven. If you need to keep them warm before serving, cover them with foil or keep them in a low oven until ready to serve.
Nutrition
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