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Oven Roasted Carrots and Potatoes

Oven Roasted Carrots and Potatoes

This recipe for Oven Roasted Carrots and Potatoes is easy to follow and the results are absolutely delicious! Toss in lemon juice, olive oil, garlic and herbs, and you've got a side dish that's a cut above the rest!
Course Side Dish
Cuisine American
Keyword alfredo, carrot, onion, oven baked, potato


  • rimmed baking sheet


  • 4 cups baby carrots or regular carrots, cut into 1 inch chunks
  • 4 cups red or yellow mini , potatoes
  • 3 medium to large onions cut in half or 2 cut into 1 inch chunks
  • ¼ cup olive oil
  • 1 teaspoon oregano, dried (ground or leaves)
  • 1 teaspoon thyme, dried
  • 1 juice of lemon
  • 8 - 10 garlic cloves, peeled and smashed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking spray


  • Preheat your oven to 400 degrees. Prepare a rimmed baking sheet covered with tinfoil and lightly coated with cooking spray. Set aside. 
  • Wash and prepare the potatoes, carrots and shallots or onions.
  • Place vegetables into a big bowl.
  • Add olive oil, salt, pepper, oregano, thyme and the juice from one lemon.
  • Toss until vegetables are lightly 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.
  • Place in oven.
  • Adjust vegetables every 10 minutes or so.
  • Bake for 50-60 minutes.
  • Remove from oven and serve immediately.  Enjoy!