Roasted Potatoes and Carrots are pretty close to being naturally occurring comfort food. These rustic root vegetables take on a whole new life with herby garlic butter. Crisp, caramelized edges complement their earthy flavor, while fresh and dried herbs punch it up. A super simple side that you can also show off as a holiday side dish.
If you balked at the word “crave” I validate you, but I would challenge you to go after roasted vegetables OSK-style – when you add big and easy flavor punches like rosemary with potatoes, honey with carrots, and parmesan with cauliflower…crave won’t seem so crazy!
Garlic herb butter transforms routine roasted carrots and potatoes into an extra special side with little extra fuss.
Big Flavor for Humble Vegetables
What makes this recipe a winning side dish every single time is layered flavors from start to finish.
Start with the right roasting technique and a punch of dried herbs for crispy caramelized edges, tender interiors, and a solid flavor base.
Finish with garlic herb butter to enhance the natural sweetness of roasted carrots and potatoes while adding an explosion of savory goodness.
And speaking of goodness, let’s not ignore the fact that these “starchy” root vegetables are packing some serious nutrient heat. Of course carrots are high in beta carotene, B6, K, potassium and biotin; but potatoes are no slouch either. They’re full of antioxidant vitamins and potassium. And both are incredibly filling thanks to healthy (pun intended) doses of fiber.
How to Make Roasted Potatoes and Carrots
This unassuming side dish is actually the very definition of a crowd pleaser, perfect for holidays and every-days. Simple Roasted Potatoes and Carrots are enhanced with an herby garlic butter drizzle to create a flavorful healthy vegetable side that somehow goes great with everything! Pay special attention to the cutting notes – you’ll want thick chunks of carrots that will roast at the same rate as the potatoes for even, caramelized goodness throughout.
- Slice the potatoes and carrots, then drizzle with olive and season with dried herbs (rosemary and thyme), plus salt, garlic powder, and pepper. Toss until evenly coated.
- Arrange the vegetables on a parchment lined baking sheet. Spread them evenly, leaving a bit of space in-between, and start the potatoes cut side down for maximum crispiness.
- Roast for 40 minutes in a 425°F oven. Flip the vegetables halfway through, and rotate the sheet pan when you return them to the oven.
- Five minutes before serving, make the garlic butter. Melt butter over medium high heat. Once foaming, add garlic and fresh chopped parsley. Cook 1-2 minutes, stirring constantly, until the garlic is golden brown and the herbs are very fragrant.
- Pour the herb butter over the roasted potatoes and carrots, then toss gently. Serve immediately, and enjoy!
- Size and shape matters! Slice the carrots a bit thicker – at least an inch wide on the thicker end, and closer to 2″ wide on the thinner end. Thicker carrots will cook through in the same amount of time as the potatoes. Slice the potatoes through the longest side (from the top of the “oval” to the bottom, instead of through the middle). Thicker carrot slices + thinner potatoes = vegetables cooking through at the same time.
- Use new (baby) potatoes – red or yukon gold – for best flavor and texture. Small new potatoes have tender skin that easily crisps and a sweeter flavor with creamier flesh. These characteristics made them the ideal choice for oven roasting. Save those mature potatoes for mashed potatoes.
- Flip it! Turn the vegetables once halfway through roasting so they caramelize on all sides. I like to use a fish spatula for easy flipping.
- Rotate the pan. Rotate the pan (turn it in the other direction) after flipping the vegetables. Most gas ovens heat unevenly, so this small step will ensure even caramelization.
- Give the veggies space! Crowding results in steaming, not roasting.
Can I Double the Recipe?
Yes. As written, this recipe serves four. If you’d like to double the recipe for a crowd, use two sheet pans positioned in the middle and lower third of your oven. Switch their positions halfway through roasting, after you flip the vegetables.
Can I use Baby Carrots?
Yes… sort of? Baby carrots are, well, baby-sized. They’re small and they’re going to roast much more quickly than thick-cut carrots. Plus, they’re pricier by the pound.
But if you’d prefer to use baby carrots, add them to the sheet pan after the potatoes have cooked for 20 minutes; then, roast the baby carrots with the potatoes for 20 minutes more (for a total of 40 minutes for the potatoes).
What to Pair with Roasted Potatoes and Carrots
I always like to have a green side to go with starchy vegetables. Either roasted green beans and mushrooms with balsamic or maple bacon brussels sprouts will bring just the right hint of sweet to your plate. Prefer a salad? Reach for kale and brussels sprouts salad with hazelnut vinaigrette instead of traditional leafy greens.
Did you make our roasted potatoes and carrots recipe? I’d love to know how it turned out! Leave a comment and a rating below.
Garlic Herb Roasted Potatoes and CarrotsPrint Recipe Rate this Recipe Pin Recipe
- 1 pound new potatoes, halved
- 1 pound carrots, peeled and sliced into 1.5” coins
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp ground pepper
- 2 tbsp butter
- 2 cloves garlic
- 1 tbsp fresh chopped parsley
- Heat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the potatoes in half through the longest side, from top to bottom. Peel the carrots, then slice on the diagonal into 1-2″ coins (smaller on the thicker end, larger on the thinner end). Place the carrots and potatoes into a large mixing bowl.
- Drizzle with the olive oil, then season with the rosemary, thyme, salt, garlic powder, and pepper. Toss until the vegetables are evenly coated.
- Arrange the vegetables on a parchment lined baking sheet. Position the potatoes cut side down, and leave a bit of room in between each vegetable. Transfer to the oven and roast 40 minutes; turn the vegetables once halfway through, and rotate the sheet pan when you return it to the oven.
- Five minutes before serving, make the garlic butter. Melt the butter in a small saucepan over medium heat until it melts then foams. Add the garlic and parsley. Cook, stirring constantly, until the garlic is golden brown and the herbs are very fragrant, 1-2 minutes.
- Pour the garlic herb butter over the potatoes and carrots and toss until well coated. Serve immediately.