A delicious platter of roasted potatoes and carrots can simply be the best. I take those root vegetables and smother them in butter, fresh garlic, a little rosemary, Italian herbs, and pan roast them until tender and golden.
The roasting brings out its natural sweetness of the carrots and the potatoes get creamy on the inside while crisp on the outside. These humble vegetables complement any main dish and round out your dinnertime meal.
Growing up, I hated vegetables. When I began to cook, I worked hard on developing vegetable dishes that I not only like but actually looked forward to eating.
Here are a few of my favorites, broccoli cauliflower casserole, roasted carrots and parsnips, practically perfect fried eggplant, and our strawberry blue cheese salad with a delicious, easy homemade dressing. I really hope you’ll try some of these very soon.
Roasted Potatoes And Carrots Ingredients
- Olive Oil: The perfect oil for roasting
- Butter: Unsalted
- Garlic: Fresh garlic cloves
- Salt+Pepper: Table Salt and Cracked Black Pepper
- Fresh Rosemary: A great herb for carrots and potatoes.
- Italian Seasoning: A great blend of herbs such as basil, oregano, rosemary, mint, and marjoram.
- Carrots: A root vegetable that is perfect for roasting. It has natural sugars that develop when roasted.
- Gold Potatoes: Also known as Yukon Gold, this is a smooth, thin-skinned potato with a high starch content.
- Parsley: A sprinkle of this fresh herb gives a nice colorful presentation.
Tips
- Golden Brown: I like to place the potatoes cut side down, which browns the cut side very nicely. I roast until the vegetables begin to show a nice browning. When this happens, the natural sugars in the veggies begin to caramelize.
- Lighten Up! If you want to cut a few calories, or just like your food lighter, you can cut back on the butter, or omit it completely. I love the recipe just as it’s written, and think it delivers the best flavor, but, we all have different dietary requirements. Just make sure you don’t skip tossing the potatoes and carrots with the garlic and herbs.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once made, your roasted potatoes and carrots last up to three days in the fridge.
- Can You Freeze This? It is not recommended to freeze. They are best freshly made.
- Make-Ahead: This dish can be made ahead of time.
How To Make Roasted Potatoes and Carrots
- Combine butter, garlic, salt, pepper, rosemary, and Italian seasoning in a bowl.
- Whisk until well combined.
- Add potatoes and carrots. Toss to evenly coat the veggies. Transfer vegetables to the baking sheet.
- Bake.
- Serve.
***See the full instructions below.
Servning Recommendations
This delicious vegetable combo is wonderful with so many things. We like to serve these alongside our crockpot pork tenderloin, cracker barrel meatloaf or southern meatloaf, buttermilk roasted chicken, smothered chicken, or alongside our BBQ meatballs!
More Potato Deliciousness!
- Chicken Potato Soup
- Mississippi Mud Potatoes
- Country Potatoes
- Crack Potatoes
- Boursin Cheese Scalloped Potatoes
- Funeral Potatoes
- Crockpot Cheesy Potatoes
- Au Gratin Potatoes
- Ranch Potatoes
- Twice Baked Potatoes
- Smashed Potatoes
- Smothered Potatoes
- Crack Potato Soup
- Garlic Mashed Potatoes
- Stewed Potatoes
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Roasted Potatoes And Carrots
Ingredients
- 1 tablespoons olive oil
- 2 tablespoons butter melted
- 1 tablespoon garlic roughly chopped
- 1 teaspoons salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh rosemary
- 1 teaspoon dried Italian seasoning
- 1 pound whole carrots, peeled and cut into 1 inch thick slices
- 1 pound small gold potatoes cut in half
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 400ºF (204ºC). Evenly spread (1 tablespoon) olive oil on a rimmed baking sheet.
- In a large mixing bowl, whisk butter (2 tablespoons), garlic (1 tablespoon), salt (1 1/2 teaspoons), pepper (1/4 teaspoon), fresh rosemary (2 teaspoons), and Italian seasoning (1 teaspoon) in a large bowl until evenly combined.
- Add potatoes (1 pound) and carrots (1 pound) to the mixing bowl and toss to evenly coat the veggies.
- Transfer vegetables to oiled baking sheet and arrange in a single layer.
- Cook in preheated oven, until potatoes and carrots are tender when pierced with a fork, about 30-40 minutes.
- Sprinkle potatoes and carrots with parsley (2 tablespoons). Taste and adjust salt and pepper if needed (I added an additional 1/4 teaspoon of salt). Serve immediately.
Fans Also Made:
Notes
- Golden Brown: I like to place the potatoes cut side down, which browns the cut side very nicely. I roast until the vegetables begin to show a nice browning. When this happens, the natural sugars in the veggies begin to caramelize.
- Lighten Up! If you want to cut a few calories, or just like your food lighter, you can cut back on the butter, or omit it completely.
- I love the recipe just as it’s written, and think it delivers the best flavor, but, we all have different dietary requirements. Just make sure you don’t skip tossing the potatoes and carrots with the garlic and herbs.
At last, I’ve been so over boiled and steamed veggies. I love this better. Gotta roast my veggies from now on!
Roasted veggies are the best! Thanks, Sandra 🙂