Easy Roasted Potatoes and Carrots Recipe

Introduction

Enjoy a simple and delicious side dish with these Easy Roasted Potatoes and Carrots. Crispy on the outside and tender on the inside, this recipe uses just a few ingredients to bring out natural flavors perfect for any meal.

Ingredients

• 1.5 pounds Yukon Gold potatoes (cut into 1.5″ pieces)
• 1.5 pounds medium-to-large carrots (peeled and cut into 1.5″ pieces)
• 3 tablespoons olive oil
• 1.5 teaspoons Italian seasoning
• Salt & pepper (to taste)

Instructions

1. Step 1: Preheat your oven to 400°F and position the rack in the middle. Line a baking sheet with foil or parchment paper for easy clean-up.
2. Step 2: Prepare the potatoes and carrots. You can peel the potatoes if you prefer, but leaving the skin on adds texture and nutrients.
3. Step 3: In a large bowl, toss the potatoes and carrots with olive oil, Italian seasoning, salt, and pepper. Be generous with the seasoning to enhance flavor.
4. Step 4: Spread the seasoned vegetables evenly on the baking sheet, making sure they are not crowded. The less they touch, the crispier they will become.
5. Step 5: Roast for 50-60 minutes until the vegetables are tender and browned to your liking. You may toss them halfway through cooking for more even browning, but this is optional.
6. Step 6: Check for doneness after 45-50 minutes, especially if you have smaller pieces, then remove from the oven and serve warm.

Tips & Variations

• Add garlic cloves or fresh rosemary for extra aroma and flavor during roasting.
• Use sweet potatoes instead of carrots for a different sweetness and texture.
• If you like extra crispy edges, broil the vegetables for 2-3 minutes at the end, watching carefully to avoid burning.

Storage

Store leftover roasted potatoes and carrots in an airtight container in the refrigerator for up to 4 days. Reheat gently in a preheated oven at 350°F for about 10 minutes to restore crispness, or use a microwave for a quicker option, though they may be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use red potatoes, Russets, or fingerlings. Yukon Gold is preferred for its waxy texture and flavor, but other varieties work well too; just adjust cooking time as needed.

Do I need to peel the potatoes?

No, peeling is optional. Leaving the skin on adds extra nutrients and texture. Just be sure to wash them thoroughly before cutting.

Easy Roasted Potatoes and Carrots Recipe

Print Recipe

★★★★★

4.8 from 130 reviews

This easy roasted potatoes and carrots recipe features tender Yukon Gold potatoes and sweet carrots seasoned with Italian herbs and roasted to golden perfection. It’s a simple, flavorful side dish that pairs well with a variety of main courses and requires minimal prep and hands-on cooking time.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes
• Yield: 4–6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch pieces
• 1.5 pounds medium-to-large carrots, peeled and cut into 1.5-inch pieces

Seasoning & Oil

• 3 tablespoons olive oil
• 1.5 teaspoons Italian seasoning
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and adjust the rack to the middle position. Line a baking sheet with foil or parchment paper to make cleanup easier.
2. Prepare Vegetables: Cut the Yukon Gold potatoes into 1.5-inch pieces. Peel and cut the carrots into similar-sized pieces. Optionally peel potatoes if preferred, though not necessary.
3. Toss Vegetables with Seasoning: In a large bowl, combine the potato and carrot pieces. Drizzle with olive oil, then sprinkle Italian seasoning, salt, and black pepper generously. Toss well to evenly coat all pieces.
4. Arrange on Baking Sheet: Spread the seasoned vegetables evenly on the prepared baking sheet in a single layer, ensuring the pieces aren’t crowded or touching too much to promote crisping.
5. Roast Vegetables: Bake in the preheated oven for 50 to 60 minutes until the potatoes and carrots are tender on the inside and browned on the outside to your liking. Optionally toss halfway through baking for more even color, but it’s not necessary. Start checking for doneness after 45-50 minutes, especially if pieces are cut smaller.

Notes

• If you prefer extra crispy edges, make sure the vegetables have enough space and are not crowded on the sheet.
• The roasting time may vary based on the size of the vegetable pieces and oven variations.
• You can add garlic powder or fresh herbs like rosemary for extra flavor if desired.
• This recipe can be doubled, but use two baking sheets and avoid overcrowding for best results.

Keywords: roasted potatoes, roasted carrots, easy side dish, Italian seasoning, oven roasted vegetables, healthy side