Roasted Potatoes and Carrots are healthy comfort food that is perfect for family dinner. The savory flavor pairs well with almost any main dish you’re serving. Plus you can prep these carrots, potatoes, and onions and then put them in the oven while you make the rest of the meal.
Talk about easy and perfect for chilly winter evenings around the table. It’s a hearty and filling side dish.
ROASTED POTATOES AND CARROTS
Oven-roasted potatoes and carrots can be made with or without onions. This recipe is my favorite because I love cooked onions, but I often make it without the onions so it’s more kid-friendly. Or you can just pick them out when you serve them. Not that I’ve ever done that before — nope, never!
If you’ve check out any of my other carrot side dish recipes, you know I like a very simple ingredient list. I didn’t go to culinary school but I still like being able to put easy, home-cooked meals on the table for my family when we have time. Making baked carrots and potatoes with ingredients I often have in my kitchen is one of my go-to recipes.
SUGGESTED MAIN DISH RECIPES: Baked Lemon Pepper Chicken, Air Fried Chicken Legs, Panko Breaded Chicken Strips
You can serve these carrots and potatoes with chicken, steak, meatloaf, hamburger patties, turkey, and even fish. They really do pair well with almost every main dish on my usual meal planning rotation. You can even serve them with chicken strips! And yes, I have experience with that as well!
This baby carrots recipe is a savory one. If you’re looking for sweet carrots, try these Roasted Sweet Carrots or Maple Glazed Carrots.
HOW TO ROAST POTATOES AND ONIONS WITH CARROTS
When I cook, I need the convenience factor I look for in every aspect of my life. As a busy mom, things can’t be too complicated or I’ll admit that I don’t get them done.
So I love how easy it is to roast potatoes and onions with carrots to add more interest to our basic carrot dish. I bake them in the oven just like I do when I’m roasting carrots alone. I like to roast them at 425°F.
I recommend that you cut your potatoes into pieces that are smaller than your carrots because they do take longer to cook. You want the potato pieces to be similar in size as well. The same is true for your carrots. That way they will cook evenly.
So then all I do is toss all the veggies in seasonings, then spread them on the baking sheet and roast them!
WHAT TAKES LONGER TO COOK CARROTS OR POTATOES?
As I mentioned above, potatoes typically take longer to cook than carrots. So to make sure that they roast together and are finished at the same time, I recommend cutting the potatoes smaller than the carrots. That will help them roast more quickly and all of the vegetables will be ready to serve at the same time!
HOW TO MAKE OVEN BAKED POTATOES AND CARROTS
For this recipe, you need just a few things to season your vegetables.
- Small red potatoes
- Baby carrots
- Onion
- Olive oil
- Minced garlic
- Thyme
- Salt and pepper
While you heat the oven, line a large baking sheet with foil or parchment paper to make cleaning up easier once the vegetables are done cooking.
Chop the potatoes and the carrots (if needed). If you’re using whole carrots, be sure to wash, peel, and chop them. If you need an easy way to peel carrots, I recommend trying a Y-Shaped Vegetable Peeler! It makes peeling so much easier!
Then dice the onion.
Mix all of the seasonings in a large bowl before adding all of the vegetables. Make sure you get the vegetables well-coated with oil and seasonings.
Then spread the vegetables in a single layer on the baking sheet and pop them in the oven. I recommend stirring the vegetables around at least once during the cooking time.
Serve them warm with your favorite main dish!
This is a side dish you can prepare and then let cook which makes it perfect for busy weeknight dinners or for holidays like Easter and Thanksgiving!
Roasted Carrots and Potatoes
Ingredients
- 1 lb small red potatoes
- 1 lb baby carrots
- 1 medium onion
- 3 Tbsp olive oil
- 2 tsp minced garlic
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Wash and dry the potatoes. Then chop the small red potatoes into quarters. Cut potato pieces smaller than carrot pieces so they'll cook in the same time.
- Chop the onion.
- Mix olive oil, garlic, thyme, salt, and pepper in a large bowl.
- Add potatoes, carrots, and onions to the bowl. Mix to coat the vegetables with the oil and seasonings.
- Spread potatoes, carrots, and onions in a single layer on the baking sheet. Roast in the oven for 40 minutes or until they reach desired tenderness. Stir halfway through cooking time.
- Season with more salt and pepper, if desired, and serve warm.
Stephanie Rutledge says
This is one of my favorite dinner sides, sometimes when I make it i even add bell peppers.
Lisa says
Absolutely delicious!
Thanks for the recipe.
Mariah says
I’m so glad you enjoyed it!
Nancy says
This would be good adding chopped Italian sausage to make a full meal. What do you think?
Sue says
I made a roaster full of potatoes, carrots and onions plus I added kielbasa. I cooked sheet pans of each then kept it warm in the roaster.
Joy says
Thanks for the recipe! I added broccoli! Very tasty and comforting!
AJ says
Incredibly easy and absolutely delicious!
Kathryn says
I love carrots and potatoes in the oven. Can I do this recipe in a casserole dish 9×13….or is a sheet better?
Mariah Moon says
Either will work. I prefer the sheet pan, but have done it in my 9×13 glass pan before and it worked. For me, I had to bake it a few extra minutes to get the texture we like.
Mary W says
Can you add other vegetables like, broccoli, Brussels sprouts and asparagus
Gail Olson says
I make sheet pan vegetables all of the time and I add whatever vegetables I have on hand! Especially good with halved brussel sprouts, fresh green beans, cauliflower florets, asparagus, etc.
Kim says
Very tasty. I think the onion makes it. Made numerous times.
Rosa says
Loved it! I made it as a side dish to go with wings I was roasting. I added some radishes, too. It was a hit!
Wilma P Slauenwhite says
I’m going to try this soon but am wondering won’t olive oil smokes at a 425-degree oven.
Stephanie says
Hi, Mariah. This looks great. If I do this ion a big batch in an electric roaster (cooking the meal for my dad’s Masons meeting tomorrow), how long should I plan to roast them?
Pam says
Hi – would a pound of baby carrots do? (no cutting) Thanks
Julie says
I made this last night to serve with grilled steak. My husband loved it and it was an easy way to get him to eat vegetables.
I would definitely use this recipe again!