There’s something irresistibly comforting about golden roasted potatoes and tender carrots, infused with fragrant fresh herbs. This simple side dish transforms humble vegetables into a savory treat that fills your home with warm, inviting aromas and pairs beautifully with nearly any meal.
Whether you’re hosting a family dinner or looking for an easy, wholesome addition to your weeknight menu, these roasted potatoes and carrots offer a perfect balance of crispy edges and melt-in-your-mouth tenderness. The blend of rosemary and thyme adds an herbal brightness that makes every bite a delight.
- Easy to prepare with minimal ingredients and effort.
- Versatile side dish compatible with vegan, gluten-free, and dairy-free diets.
- Deliciously fragrant thanks to fresh herbs enhancing natural vegetable sweetness.
- Perfectly crispy on the outside while soft inside, providing satisfying textures.
Ingredients
- Baby potatoes (1.5 pounds, halved): Small golden potatoes, halved for even roasting and a crispy, golden exterior with soft interiors.
- Carrots (1 pound, peeled and cut into 1-1.5″ pieces): Sweet root vegetables cut into chunks to roast evenly alongside potatoes.
- Olive oil (3 tablespoons): Extra virgin olive oil for coating vegetables, aiding caramelization and adding richness.
- Fresh rosemary (2 teaspoons, chopped) or dried rosemary (1 teaspoon): Aromatic herb giving a piney, woody flavor depth to the roasted vegetables.
- Fresh thyme (1 teaspoon) or dried thyme (0.5 teaspoon): Earthy herb that pairs harmoniously with rosemary for a balanced herb profile.
- Garlic powder (1 teaspoon, optional): Adds subtle savory notes without overpowering the natural taste of the veggies.
- Paprika (0.5 teaspoon, optional): Smoked or sweet paprika lends warmth and a mild smoky flavor to the dish.
- Salt: Enhances the flavor of potatoes and carrots while assisting in crisping their surfaces.
- Black pepper: Freshly ground pepper adds a subtle bite and depth to the seasoning blend.
Instructions
- Prepare Baking Sheet and Preheat Oven
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Preheat your oven to 425°F to ensure it’s hot enough for roasting. Line a baking sheet with parchment paper or lightly coat it with olive oil to prevent sticking while promoting even browning.
- Season Vegetables
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Arrange the halved baby potatoes and carrot pieces evenly on the baking sheet. Drizzle them with olive oil to help the herbs and spices adhere and support caramelization during roasting.
- Combine Ingredients Thoroughly
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Sprinkle chopped rosemary, thyme, garlic powder, paprika (if using), salt, and pepper evenly over the vegetables. Toss everything well to ensure each piece is fully coated with oil and seasonings, which guarantees balanced flavors.
- Arrange Vegetables for Even Roasting
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Spread the potatoes and carrots in a single layer on the baking sheet. Giving each piece enough space ensures air circulation for crisp edges rather than steaming.
- Roast Vegetables
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Place the baking sheet in the oven and roast for 30 to 40 minutes. Flip the vegetables halfway through cooking to achieve even caramelization and golden crust on all sides.
- Finish and Serve
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Remove the roasted vegetables from the oven and let them cool slightly. Optionally garnish with a sprinkle of fresh herbs before serving hot as a beautiful, flavorful side dish.
- Roasting at a high temperature (425°F) allows vegetables to develop a delightful crispy exterior while maintaining a tender inside.
- Tossing the vegetables halfway helps achieve an even golden color and prevents burning on one side.
- Using fresh herbs whenever possible will enhance flavor significantly compared to dried ones.
Storage Tips
Store any leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer to restore their crispy texture before serving.
Serving Suggestions
These roasted vegetables pair exceptionally well with grilled tofu, baked salmon, or a hearty lentil stew. They also make a delicious filling addition to grain bowls or a warm salad.
- Choose baby potatoes of uniform size for even cooking and consistent texture.
- Adjust the amount of herbs and seasonings to suit your taste preferences or experiment with additions like smoked paprika or cumin.
- For an extra crispy finish, use a metal baking sheet instead of glass or ceramic, which retains less heat.
FAQs
- Can I use regular potatoes instead of baby potatoes?
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Yes, but cut them into similar bite-sized pieces to ensure they roast evenly alongside the carrots.
- What if I don’t have fresh herbs?
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Dried rosemary and thyme work well too; just reduce the quantity to about half since dried herbs are more concentrated.
- Can I add other vegetables?
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Absolutely! Other sturdy vegetables like parsnips, sweet potatoes, or Brussels sprouts can be added for variety and extra flavor.
- Is it necessary to peel the carrots?
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Peeling is recommended for a smoother texture and to remove any bitterness or dirt, but thoroughly washed carrots with intact skin work too.
- How long does roasting take?
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Typically 30 to 40 minutes at 425°F, but this may vary depending on vegetable size and oven performance.
- Can I prepare this dish ahead of time?
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You can pre-cut and season the vegetables, then store them covered in the fridge for up to 24 hours before roasting.
Roasted Potatoes Carrots Herbs
Equipment
- 1 baking sheet lined with parchment paper or lightly oiled
- 1 parchment paper optional, for lining the baking sheet
- 1 chef’s knife for halving and slicing vegetables
- 1 cutting board
- 1 mixing spoon for tossing vegetables with oil and seasonings
Ingredients
- 1.5 pounds baby potatoes halved
- 1 pound carrots peeled and sliced into 1 to 1.5 inch pieces
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary chopped or 1 teaspoon dried rosemary
- 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
- 1 teaspoon garlic powder optional
- 0.5 teaspoon paprika optional
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425°F and prepare a baking sheet by lining it with parchment paper or lightly coating it with olive oil.
- Place the halved baby potatoes and sliced carrots on the baking sheet.
- Drizzle olive oil evenly over the vegetables.
- Sprinkle with chopped rosemary, thyme, garlic powder and paprika if using, then season with salt and black pepper.
- Toss the vegetables thoroughly to coat them evenly with oil and seasonings.
- Arrange the vegetables in a single layer with space between pieces for even roasting.
- Roast in the oven for 30 minutes, flipping halfway through to ensure even caramelization.
- Remove from the oven and allow to cool slightly.
- Optionally garnish with additional fresh herbs before serving warm.
Notes
- Use fresh herbs for the best flavor or dried if unavailable.
- Adjust seasoning to taste before roasting.
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
