This healthy, simple, and insanely delicious Roasted Potatoes and Carrots side dish is the perfect addition to family dinners! Tossed with rich olive oil and savory seasonings, these veggies are easy to prep, and the oven takes care of the rest!
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Table of Contents
Who says tasty side dishes have to be complicated?! This oven-roasted potatoes and carrots recipe is one of my favorites for busy weeknights or hosting a dinner party. You only need a handful of simple ingredients and a simple toss-and-roast method!
Roasting the veggies in the oven brings out the carrots' natural sweetness and adds a golden crispiness to Yukon gold potatoes. Tossed in rich olive oil, the veggies develop a nice crisp outer crunch in the oven. At the same time, a savory combination of cumin, coriander, and freshly cracked black pepper packs an irresistible flavor punch that pairs well with a variety of other dishes.
I love how easy roast carrots and potatoes are to prepare–everything cooks in one pan and the oven does the hard work! Trust me, once you try this simple recipe, it’ll become a regular in your dinner rotation. You can’t beat minimal hands-on work, artisanal flavor, and nutritious goodness in each bite!
For more potato recipes, check out my Portuguese Potatoes, Scalloped Sweet Potatoes, or Instant Pot Baby Potatoes.
The Best Potatoes for Roasting
I recommend using Yukon golds (or golden potatoes) because they crisp up perfectly on the outside while being tender and buttery on the inside–just thinking about it has me drooling! However, small red potatoes will also work in this potato and carrot recipe. Simply cut red potatoes in half if they are small, or cut into ½ -inch chunks if larger.
Ingredients & Substitutions
- Carrots: Fresh table carrots are best for roasting. Don’t forget to scrub, trim, and cut them into pieces first! In a pinch, you can make this a roasted baby carrots and potatoes recipe by using whole baby carrots.
- Olive Oil: A good-quality extra virgin olive olive is key for flavor and helps the veggies develop a crisp, golden exterior. You can also swap with avocado oil for a more neutral taste or melted ghee for a buttery flavor.
- Cumin Seed: These little seeds add lots of flavor to the baked carrots and potatoes. The warm earthy notes have a hint of citrus and nuttiness that elevates when roasted in the oven. If you don’t have cumin seeds, you can use half the amount of ground cumin instead.
- Ground Coriander: Adds a slight citrusy-sweet flavor that balances out the earthy cumin. It’s a small addition that makes a big difference! Or use ¼ teaspoon of caraway seeds for a similar earthy, citrusy flavor.
- Black Pepper: Freshly cracked black pepper is a must! It adds a gentle heat that balances the sweetness of the roasted carrots and potatoes. Pre-ground black pepper will also work if you don’t have a pepper grinder. For a little spicy kick, try swapping in red pepper flakes.
- Salt: A little salt goes a long way to enhance the flavors of oven-roasted carrots and potatoes. Sea salt adds the best flavor or regular table salt also works perfectly.
How to Make Roasted Carrots and Potatoes
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400°F. Add the prepared potatoes and carrots to a large mixing bowl. Drizzle them with olive oil and season with salt, cumin seed, black pepper, and ground coriander.
Step 2: Gently toss the vegetables to coat them completely in the oil and seasonings until they are evenly coated.
Step 3: Add the vegetables to an 8x13-inch baking dish. Roast uncovered for 45-50 minutes, stirring halfway through the cooking time until the carrots are fork-tender and the potatoes are crisp. Serve hot, garnished with chopped herbs and flaky sea salt if desired.
Recipe Pro-Tips
- Cut veggies evenly. Do your best to cut the carrots and potatoes to be evenly sized. This way, they will roast evenly.
- Line the pan. For easier cleanup, place a piece of aluminum foil or parchment paper on the bottom of the baking pan.
- Avoid overcrowding the pan. Spread the seasoned veggies in a single layer with a little space between them. Overcrowding can steam instead of roast the potatoes and carrots, so you’ll miss out on that crispy texture!
- Stir halfway through. Don’t forget to use a spatula and toss the roasting carrots and potatoes halfway through the cooking time. This ensures they are evenly roasted and get that gorgeous golden color on all sides.
- Test for doneness. Use a fork to check the carrots–they should be tender but not mushy. The potatoes should have crispy edges and soft, fluffy centers
Oven-roasted potatoes and Carrots Recipe Variations
- Classic: For a buttery, savory flavor, add 2 tablespoons of melted butter and 2-3 minced garlic cloves to the olive oil before roasting. Finish the dish with a sprinkle of 2 tablespoons of freshly chopped parsley or 1 tablespoon of chopped rosemary right before serving.
- Italian: Swap the cumin and coriander for 1 ½ teaspoons of Italian seasoning. Add up to 2 tablespoons of parmesan cheese during the last 3-5 minutes of roasting for an optional cheesy touch.
- Garlic & Onion: Amplify the savory flavor by making roasted potatoes, carrots, onions, and garlic. Add 4-5 whole, peeled garlic cloves and 1 chopped medium yellow onion to the veggies when seasoning before roasting as directed.
- Spicy: For an extra kick, add ¼-½ teaspoon of red pepper flakes or ground Aleppo pepper for a slightly smoky mild heat.
- Smoky: Add ½ teaspoon of smoked paprika to the seasoning mix to give the roasted potatoes and carrots recipe a subtle smoky flavor.
- Sweet: For a unique and naturally sweet, twist, mix in ½ teaspoon ground cinnamon with the other seasonings before roasting.
- Herbs de Provence: Add a floral, aromatic touch by swapping the cumin and coriander (keep the salt and pepper!) for 1 ½ teaspoons of Herbs de Provence. This French herb blend often includes lavender, thyme, and marjoram, which add a sophisticated flavor.
Pairing Suggestions
Wondering what to pair with roasted vegetables? This crispy, golden potato carrot recipe is incredibly versatile and makes the perfect side dish for almost any meal! Serve them alongside hearty main dishes like honey garlic lemon pepper chicken thighs, air fryer salmon, or bacon-wrapped pork tenderloin.
Roasted potatoes and carrots in the oven also pair well with a variety of other side dishes for a complete meal–like a leafy green salad, blistered green beans, buttery couscous, or quinoa pilaf. For the ultimate dinner party experience, serve the roasted veggies with a dry white wine like a crisp, unoaked Chardonnay, zesty Sauvignon Blanc, or a light Pinot Grigio. Right before serving, top the veggies with a light squeeze of fresh lemon juice or a sprinkle of flaky sea salt for a gourmet finishing touch!
Storage Directions
- Storing/Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat leftover carrot and potatoes in the oven at 350ºF for 10-15 minutes or until heated through. Or warm them in the microwave for 1-2 minute bursts, stirring halfway through.
FAQs
This recipe suggests roasting potatoes and carrots for 45-50 minutes at 400ºF, or until you can easily pierce the carrots with a fork. However, if your vegetable pieces are smaller than 1 inch, check for doneness around 35-40 minutes, as they will likely cook faster. Add 5-10 minutes to the suggested cooking time for pieces larger than 1 inch.
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Tools Needed to Make This Recipe
- 8x13-inch Baking Pan
- Large Mixing Bowl
- Heat-Safe Spatula & Silicone Spatula
- Parchment Paper or Aluminum Foil (optional)
- Measuring Spoons
- Chef's Knife
More Vegetable Side Dish Recipes
- Roasted Brussels Sprouts and Sweet Potatoes
- Fresh Green Bean Casserole
- Air Fryer Vegetables
- Roasted Cauliflower & Cabbage Salad
- Honey Roasted Rainbow Carrots
- Air Fryer Zucchini
Recipe Card
Roasted Potatoes and Carrots
Ingredients
- 1 lb Yukon gold potatoes about 2 medium or 3 small, cut into 1-inch chunks
- 1 lb carrots scrubbed, trimmed, and cut into 1-inch pieces
- 1 ½ tablespoons olive oil
- ¾ teaspoon salt
- ¾ teaspoon whole cumin seed
- ½ teaspoon freshly cracked pepper
- ½ teaspoon ground coriander
- chopped flat-leaf parsley optional, to garnish
- flaky sea salt optional, to garnish
Instructions
- Preheat the oven to 400°F.
- Add the potatoes and carrots to a large mixing bowl. Drizzle them with olive oil and season with salt, cumin seed, black pepper, and ground coriander.
- Gently toss the vegetables to coat them in the oil and seasonings until they are evenly coated.
- Add the vegetables to an 8x13-inch baking dish. Roast uncovered for 45-50 minutes, stirring halfway through the cooking time until the carrots are fork-tender and the potatoes are crisp.
Notes
- Storing/Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat leftover carrot and potatoes in the oven at 350ºF for 10-15 minutes or until heated through. Or warm them in the microwave for 1-2 minute bursts, stirring halfway through.
- Classic: For a buttery, savory flavor, add 2 tablespoons of melted butter and 2-3 minced garlic cloves to the olive oil before roasting. Finish the dish with a sprinkle of 2 tablespoons of freshly chopped parsley or 1 tablespoon of chopped rosemary right before serving.
- Italian: Swap the cumin and coriander for 1 ½ teaspoons of Italian seasoning. Add up to 2 tablespoons of parmesan cheese during the last 3-5 minutes of roasting for an optional cheesy touch.
- Garlic & Onion: Amplify the savory flavor by making roasted potatoes, carrots, onions, and garlic. Add 4-5 whole, peeled garlic cloves and 1 chopped medium yellow onion to the veggies when seasoning before roasting as directed.
- Spicy: For an extra kick, add ¼-½ teaspoon of red pepper flakes or ground Aleppo pepper for a slightly smoky mild heat.
- Smoky: Add ½ teaspoon of smoked paprika to the seasoning mix to give the roasted potatoes and carrots recipe a subtle smoky flavor.
- Sweet: For a unique and naturally sweet, twist, mix in ½ teaspoon ground cinnamon with the other seasonings before roasting.
- Herbs de Provence: Add a floral, aromatic touch by swapping the cumin and coriander (keep the salt and pepper!) for 1 ½ teaspoons of Herbs de Provence. This French herb blend often includes lavender, thyme, and marjoram, which add a sophisticated flavor.
