Oven Roasted Potatoes and Carrots are sweet, savory, and full of nutrients. This is my kids’ most requested side dish.

Looking for more veggie-packed sheet pan recipes? Try our Sheet Pan Sausage, Peppers, and Potatoes or Roasted Fall Vegetables! 

roasted carrots and potatoes on a sheet pan. this recipe
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Here’s Why Roasted Potatoes and Carrots are My Kids’ Favorite Side Dish

These oven roasted carrots and potatoes are my kids favorite side dish when I need something everyone can agree on. Truly they could not be easier to make with a handful of simple ingredients. The potatoes are perfectly crispy on the outside while the carrots are savory and sweet.

They come together with minimal prep time, and the oven does all the heavy lifting. That means you’re hands are free to prepare the main course (like our herb baked chicken –another kid favorite!)

Plus, you can mix and match different ingredients to make this dish your own. For instance, we love adding even more veggies such as broccoli or green beans to bulk it up. Or, incorporate different seasonings to change it up. 

We’ve made this dish so many times for weekday dinners and even holidays, like Easter and it gets rave reviews every single time!

Why You’ll Love Roast Potatoes and Carrots

  • Easy – All you have to do is chop the potatoes and carrots and toss them with the seasonings. Then, pop the mixture in the oven, and come back to perfectly tender veggies. 
  • Nutritious and Delicious – Potatoes and carrots are an excellent source of vitamins, minerals, and fiber. However, with warm seasonings and a drizzle of honey, this recipe is so flavorful your picky easter won’t even realize it’s healthy. 
  • Large Batch – One batch makes enough to serve up to 6 people, and you can easily double it with two baking sheets to feed a crowd or have leftovers for meal prep.  

What You’ll Need for Oven Roasted Carrots and Potatoes

See the recipe card for full information on ingredients and quantities.

ingredients for oven roasted potatoes with carrots.
  • Potatoes: Use peeled Russet or Idaho potatoes cut into cubes.  
  • Carrots: Use whole carrots and not baby carrots.
  • Avocado oil: This allows the seasonings to stick and helps caramelize the vegetables, enhancing their flavor. 
  • Herbs and spices: Paprika, garlic powder, salt, black pepper, and fresh rosemary enhance the savoriness and add a subtle hint of heat. 
  • Honey: Enhances the natural sweetness of the carrots. 
  • Parmesan cheese: This is optional if you like extra savory flavor. Use freshly grated Parmesan cheese for the best results. 

How to Make Roasted Potatoes and Carrots in Oven

Roasted potatoes and carrots are simple to make! The recipe card below has all the details you need.

cut up carrots and potatoes in a glass bowl with oil and spices.

Step 1: To a large mixing bowl, add cubed potatoes and carrots with avocado oil, paprika, garlic powder, salt, pepper, honey, and rosemary. 

mixed potatoes and carrots with spices in a bowl.

Step 2: Using your hands, mix everything around so it’s evenly coated.

cut up potatoes and carrots on a baking sheet.

Step 3: Spread the veggie mixture in an even layer over the prepared baking sheet. 

sheet pan covered with foil.

Step 4: Cover the sheet pan with foil, and bake at 425F until vegetables soften. Then, uncover the pan, and continue to bake until crisp.

Variations of Oven Roasted Potatoes and Carrots

Feel free to mix and match different ingredients to make this recipe your own. Some of our favorite additions and variations include: 

  • Vegetables: Add bulk and nutrients to this roasted carrots and potatoes recipe by including extra veggies such as asparagus, broccoli, red onion, cauliflower, or green beans. 
  • Seasonings: Mix and match any herbs and spices you have on hand. Onion powder, chili powder, thyme, and parsley all make great additions. 
  • Cheese: Swap out the Parmesan cheese with feta cheese. 
  • Protein: Add a sprinkle of crumbled bacon for extra savory flavor. Or, nestle chicken breasts, chicken thighs, or fish between the veggies for a sheet pan meal. Just be sure to adjust the cooking time as needed. 

Tips for Making Perfect Roasted Carrots and Potatoes

  • Toss the potatoes and carrots with your hands, making sure each piece is completely coated with the oil and seasonings. 
  • For even cooking, cut the potatoes into equal-sized pieces that are roughly 1 ½ inches in size. 
  • Use large, whole carrots for the best taste and texture.
  • Avoid overcrowding the pan. Work in batches as needed, leaving a bit of space between the potatoes and carrots to ensure they cook evenly. 
close up carrots with potatoes on a sheet pan.

What to Serve with Oven Roasted Potatoes and Carrots

Here are some main dish ideas to serve with potatoes and carrots: 

How to Store Oven Roasted Carrots and Potatoes

  • Store leftovers in an airtight container in the fridge. They will stay fresh for up to 3-4 days. 
  • You can also freeze this recipe for up to 3 months. However, it’s not ideal, because the veggies tend to lose their flavor and texture. 
  • Reheat thawed leftovers in the oven just until warm and slightly crispy. You can also warm them in 20-second intervals in the microwave, but the texture won’t be quite the same. 

You May Also Like

Roasted Sweet Potato Wedges

Roasted Asparagus with Lemon

Roasted Broccoli with Bacon, Pine Nuts, and Parmesan

Oven Roasted Rosemary Potatoes

If you try roasted potatoes and carrots, please leave a star rating and a comment letting us know how you liked the recipe.

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close up carrots with potatoes on a sheet pan.

Roast Potatoes and Carrots

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4-5 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American
Print Recipe

Description

Oven Roasted Potatoes and Carrots are sweet, savory, and full of nutrients. This is my kids’ most requested side dish.

Ingredients

Scale
  • 2 1/2 lbs. Russet or Idaho potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 lbs. carrots, peeled and cut into 1-inch pieces on a diagonal
  • 1/4 cup avocado oil
  • 1 1/2 tsp. paprika
  • 1 1/2 tsp. garlic powder
  • 2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. honey
  • 1 1/2 Tbsp. fresh chopped rosemary
  • 1/4 cup grated Parmesan cheese, optional

Instructions

  1. Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, toss the cubed potatoes and carrots with avocado oil, paprika, garlic powder, salt, pepper, honey, and rosemary. Toss with your hands until all the potatoes and carrots are coated in the oil and spices.
  3. Spread evenly in a single layer onto the prepared baking sheet.
  4. Cover the sheet pan with foil and bake for 25 minutes on the middle rack to help soften the vegetables. Then, uncover the pan, toss the vegetables around, and bake for another 20-25 minutes until the vegetables are crisp, golden, and fork-tender. If desired, sprinkle the Parmesan cheese right after uncovering the pan and mix with the potatoes and carrots.
  5. Remove the pan from the oven and let cool for a few minutes before serving.

Notes

  • Rosemary: Normally, I say substitute with dried herb but in this recipe, fresh rosemary adds such a nice subtle fresh, and woodsy flavor that dried rosemary would not.
  • Leftovers: Store in an airtight container for up to 3-4 days. You can also freeze this recipe for up to 3 months. However, it’s not ideal, because the veggies tend to lose their flavor and texture. 

Nutrition

  • Serving Size: 4 ounces
  • Calories: 266
  • Sugar: 8.1 g
  • Sodium: 523.2 mg
  • Fat: 9.8 g
  • Carbohydrates: 42.5 g
  • Protein: 4.5 g
  • Cholesterol: 0 mg