Roasted Carrots, Potatoes, and Onions is a time-saving, weeknight meal option that's absolutely delicious! This simple side dish goes well with a variety of proteins including chicken, beef, or fish, giving you so much flexibility. Toss in lemon juice, olive oil, garlic and herbs, and you've got a side dish that's a cut above the rest!
Roasted carrots and potatoes makes a simple yet flavorful dish that's perfect for busy weeknights but unique enough for holidays or special occasions.
With just a few ingredients, this classic combination creates a mouthwatering side that pairs well with a variety of main dishes. The natural sweetness of the carrots and the earthy flavors of the potatoes are enhanced through roasting, creating a deliciously caramelized exterior while maintaining a tender and satisfying interior.
This was inspired by my potato carrot green bean casserole and it pairs well with any of these angus steak recipes and healthy chicken and shrimp recipes.
Why You Will Love This Potato and Carrot Recipe
- Super easy recipe to prepare requiring a few basic steps.
- Easily add other vegetables such as parsnips, sweet potatoes, Brussels sprouts, zucchini, and more.
- Carrots and potatoes are generally inexpensive and easily accessible, making this recipe budget-friendly as well as delicious.
- Even the pickiest of eaters will enjoy the natural sweetness of the roasted carrots and satisfyingly crisp texture of the potatoes.
- Roasting in one pan saves time and means less clean-up.
Ingredients
For a delicious and nutritious side dish, oven roasted carrots and potatoes are the way to go. You'll need the following key ingredients to bring this dish to life:
- Carrots: Choose fresh, firm carrots, in this recipe. You can use regular carrots cut into 3-inch pieces or baby carrots for simpler preparation.
- Onions: I love this recipe with sweet onions or yellow onions but you can also use red onions or shallots instead.
- Potatoes: Small red or baby potatoes work best, as they cook evenly and have a lovely texture when roasted. Make sure to halve them before roasting.
- Oil: Extra virgin olive oil gives a rich flavor and helps the vegetables roast evenly.
- Oregano: Use dried for convenience though I love this recipe with fresh! You can also swap it for other fresh or dried herbs such as thyme, parsley, rosemary or paprika bring additional layers of flavor to the dish. Mix and match according to your taste preferences. A simple blend of olive oil, salt, and pepper is the classic choice.
- Lemon: A touch of lemon zest and juice really adds brightness and flavor to this roasted potatoes, carrots and onions recipe.
- Garlic: Fresh minced garlic adds flavor that complements the sweetness of carrots and earthiness of potatoes.
See the recipe card below for the full list and exact quantities of each ingredient.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up? Feel free to get creative and add some optional ingredients to enhance your roasted carrots and potatoes:
- Carrots and Potatoes: If in a hurry, use baby potatoes and baby carrots instead of spending time preparing regular potatoes and carrots.
- Sweeter Flavor: Add a small drizzle of honey or a sprinkle of brown sugar.
- Parmesan cheese: Grate parmesan over the finished dish for a nutty, savory essence that perfectly complements the roasted vegetables.
- Bacon: Crumbled, cooked bacon adds a smoky, salty touch that elevates the dish and pairs well with the earthy flavors of the vegetables.
- Add More Vegetables: Add vegetables such as parsnips, sweet potatoes or Brussels sprouts if desired. Try to stick with veggies that cook in similar times as the carrots and potatoes.
How to Make Roasted Carrots and Potatoes
This dish goes together in just a few simple steps. Here are the highlights but all the details are in the recipe card.
- Place the vegetables in a large bowl. Add the olive oil, salt, pepper, oregano, thyme and the juice from one lemon and toss to coat all the veggies.
PRO TIP: Make sure to cut the carrots and potatoes into large chunks, trying to keep them as close in size as possible, for even cooking.
- Transfer the potatoes and onions to your prepare baking sheet and make sure the vegetables are spread out in a single layer.
PRO TIP: It's essential to spread everything out on the pan for proper roasting. If the pan is overcrowded the vegetables will steam rather than roast, resulting in a less crisp outcome.
- Smash your garlic with a knife on its side so it is flat on top of each garlic clove and then punch down.
- Sprinkle the smashed garlic cloves all over the vegetables on the pan.
- Bake the potatoes and carrots for 50-60 minutes or until the carrots and potatoes are tender and have achieved a nice, golden brown exterior. You will need to adjust the veggies every ten minutes or so and be sure to turn the pan halfway through cooking.
Hint: I stick a fork into the vegetables to check if they are cooked! Works every time!
If you love recipes like this, you may also enjoy our broiled asparagus or sweet potato sheet pan.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
Reheat: Place in a preheated 350 degrees F (175 degrees C) oven for about 10-15 minutes, or until heated through. You can also reheat them in a microwave or on a stovetop in a sauté pan with a little olive oil. Make sure to stir occasionally for even heating. If frozen, thaw out in the refrigerator overnight.
Make Ahead: These roasted vegetables are great to cook in large batches and can be easily reheated throughout the week. Store in an airtight container or resealable bag in your fridge and reheat when needed.
What to Serve with Potatoes and Carrots
Oven roasted carrots and potatoes are a classic combination and this dish works well with a variety of main courses. Here are some ideas on how to serve these delicious roasted vegetables.
- Serve them alongside proteins such as roast chicken, beef, pork, roast beef, meatloaf, pork tenderloin, or fish and a selection of vegetables. We love them with this baked salmon recipe, lemon pepper pork chops, or baked balsamic steak.
- Make a hearty salad by adding roasted carrots and potatoes to mixed greens, crunchy nuts, and a chosen protein, with a wonderful chardonnay vinaigrette or mustard vinaigrette.
- If hosting a party, oven roasted carrots and potatoes can easily become included in a buffet-style spread especially with popular casseroles such as zucchini casserole and corn casserole.
- Add a sprinkling of your favorite fresh herbs, a dollop of sour cream or flavored sour cream or a squeeze of lemon when serving.
If you still need some more main dish ideas you may find some inspiration from this incredible list of what to serve with baked potatoes.
Tips
To achieve tender and flavorful oven-roasted carrots and potatoes, it is crucial to follow a few tips that can help you while preparing this easy dish.
- High temperature (400 - 425 degrees F) is essential for achieving perfect caramelization and tenderness when roasting vegetables. And don't forget to preheat!
- Don't overcrowd the baking sheet. Use a large enough baking sheet to spread all the vegetables out in a single layer with room in between. That way they come out crisp rather than soggy.
- Choose the right potatoes. Select waxy or red potatoes as they hold their shape well during roasting. You can find more information about the best potatoes to use here.
- Uniformly cut the vegetables. To ensure even cooking, cut your potatoes and carrots into similar-sized pieces.
- Stir occasionally during cooking. This helps avoid uneven cooking and browning so give your vegetables a gentle toss one or two times during roasting.
FAQ
Here are some of the most commonly asked questions about roasting potatoes and carrots.
Olive oil is a popular choice due to its robust flavor and health benefits. Drizzle the vegetables with approximately 3 tablespoons of olive oil before seasoning.
There might be several reasons for this. First, you may have cut the carrots too big or too small, leading to uneven cooking. Second, your oven temperature might have been too low, causing the carrots to dry out rather than caramelize. Lastly, it could be due to your specific carrot variety being denser, which might require a longer cook time.
Yes, you can use an air fryer to roast carrots and potatoes. Air fryers are a great way to achieve similar results with less oil, making them a healthier alternative to oven-roasting. To do this, follow your air fryer's recommended guidelines for time and temperature, but generally cooking at 400°F for 15-20 minutes should suffice. You may need to shake the basket occasionally to ensure even cooking and browning.
Make sure they are evenly spaced on the baking sheet and avoid overcrowding. Make sure your oven is properly preheated before putting them in. Lastly, it's important not to keep opening the oven door while they're cooking, as this causes a loss of heat and disrupts the crisping process.
Oven Roasted Carrots and Potatoes Video
Take a moment to peek below at our video for Oven Roasted Carrots and Potatoes! You can see just how easy this recipe really is!
Other Carrot Recipes to Try
Do you like carrots and potatoes? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Roasted Carrots, Potatoes, and Onions
Equipment
- Parchment paper or Aluminum Foil
Ingredients
- 4 cups baby carrots or regular carrots cut into 1 inch chunks
- 4 cups red or yellow mini, potatoes or regular potatoes cut into 1 inch chunks
- 3 medium to large onions cut into 1 inch chunks
- ¼ cup olive oil
- 1 teaspoon oregano, dried leaves
- 1 teaspoon thyme, dried leaves
- 1 juice of lemon
- 8 - 10 garlic cloves, peeled and smashed
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Prepare a rimmed baking sheet (to prevent any spillage of juices during the roasting process) covered with tinfoil or parchment paper for easy cleanup, lightly coated with cooking spray. Set aside.
- Wash and prepare the potatoes, carrots, garlic and onions. You can leave the skin on if you prefer, but peeling them will result in a smoother texture. Cut the carrots and potatoes into large 1 inch chunks, trying to keep them as close in size as possible, for even cooking.
- Place vegetables into a big bowl. Add olive oil, salt, pepper, oregano, thyme and the juice from one lemon. Toss until vegetables are coated.
- Pour onto baking sheet and make sure vegetables are spread out in a single layer.
- Grab a large knife. Place knife on its side so it is flat on top of each garlic clove. Punch down on the knife and your garlic clove will be smashed! Sprinkle smashed garlic cloves all over the vegetables on the pan.
- Add the garlic to the pan. Place in oven. Adjust vegetables every 10 minutes or so. Bake for 50-60 minutes.
- Remove from oven and serve immediately. Enjoy!
Notes
Nutrition
This post was originally published June 2018. It's been updated with new images and content.
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