This post may contain affiliate links. Please read our disclosure policy.

Roasted Potatoes and Carrots: the glorious comeback of two humble vegetables I’ve openly passed over at the grocery store in favor of sexier, more on-trend veggies. Shame on me.

Roasted Potatoes and Carrots on a white serving plate

Why You’ll Love This Roasted Potatoes and Carrots Recipe

  • A New Way to Do Roasted Vegetables. Oven Roasted Brussels Sprouts and Cinnamon Roasted Butternut Squash are on frequent rotation in our house, as are on-their-own Roasted Carrots, but until recently I never really thought to pair potatoes with other veggies. Mistake! The combo of crisp roasted potatoes and sweet, caramelized carrots is swoon-worthy.
  • Impossible to Resist. Like all of my favorite roasted vegetables, these roasted potatoes and carrots are tender on the inside, crispy on the outside, and tantalizingly caramelized. My signature move is to eat one-third of the pan before the vegetables ever make it to our plates!
  • The Easiest of Sides. With minimal effort and mostly hands-off cooking in the oven, roasted potatoes and carrots are one of those sides ideal for pairing with more labor-intensive main dishes.
A platter of Roasted Potatoes and Carrots with Greek yogurt sauce

The BEST Roasted Veggie Side Dish

Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy potatoes and carrots are having the last laugh. I’d call them smug, but they deserve the recognition.

In fact, I love roasted veg like these roasted potatoes and carrots so much, I dedicated a special feature in my cookbook to them!

After completing my cookbook feature, I thought I’d exhausted every way you could possibly roast a vegetable…WRONG! These roasted potatoes and carrots came along and proved that even the easiest recipe concepts are filled with endless, delicious possibilities.

How to Make Perfect Roasted Potatoes and Carrots

Here are my tips to make Roasted Potatoes and Carrots that are perfectly caramelized and deliver a W-O-W in the flavor department.

  • Be Strategic with Your Vegetable Size. Typically potatoes take longer to cook than carrots. To make sure the vegetables are finished at the same time, cut the potatoes smaller to speed their roasting along.
A sheet pan lined with foil with potatoes and carrots

My favorite potatoes to roast and the ones I use in this recipe are baby potatoes. Their crispy exteriors and buttery, creamy interiors are unbeatable.

If you’d like to make roasted russet potatoes and carrots instead, you can dice the russets into pieces. They won’t be as creamy as baby potatoes, but the flavor will still be yummy.

  • Keep It Spicy and Sweet. The dynamo flavor impact of this recipe is achieved by pairing heat (smoked paprika, cayenne, and cumin) with sweet (honey). If you are ultra sensitive to spice, I suggested scaling back on the spices a bit or making extra of the cool yogurt sauce I’ve suggested to go along with them.
  • Freshen It Up. Herb roasted potatoes and carrots are classic and always delicious. For this recipe, I opted to make the Roasted Potatoes and Carrots with rosemary. Rosemary is strong enough to stand up to the bold flavors from the spices, but not so strong it overpowers.
A sheet pan of caramelized Roasted Potatoes and Carrots
  • Bake at a High Temperature. 400 degrees F is ideal for almost any roasted vegetable (including these Sweet Potato Fries). I tried making the veggies at 350 and didn’t achieve the caramelization I was after. If you are making the Roasted Potatoes in a convection oven, reduce the temperature to 375 degrees F.
  • Think about a Topping. As a cool counterpoint, I served them with a quick and easy two-ingredient sauce comprised of Greek yogurt with a touch of honey stirred in. Honey is a splendid pairing with roasted carrots, and the coolness of the yogurt balances the heat from the spices.

More Toppings to Try With Roasted Potatoes and Carrots: chopped toasted nuts, orange or lemon zest, feta.

A platter of Roasted Potatoes and Carrots

Switching It Up—Try This Recipe with Different Vegetables

You can use the spicy/sweet blend in this recipe with any root vegetable or a different firm vegetable that can stand up to the spices.

  • Sweet potatoes or parsnips would be scrumptious.
  • Brussels sprouts are a sure hit.
  • Roasted Broccoli and Carrots are always delicious.
  • For a different twist, try this recipe as roasted carrots with potatoes and onions. Cut a large red or yellow onion into 1/2-inch wedges. Add it to the bowl with the potatoes and carrots, then toss and bake as directed.
  • I also love this Roasted Frozen Broccoli or Roasted Frozen Brussels Sprouts as a twist.

Don’t feel like turning the oven on tonight? Give these Sautéed Carrots a try instead. Out of carrots? Enjoy just Oven Roasted Potatoes.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

Roasted Potatoes and Carrots drizzled with yogurt sauce

What to Serve with Roasted Potatoes and Carrots

Like my Roasted Red Peppers, this recipe is unbelievably easy, but every ingredient adds a unique, elevated element. Sweet and spicy Roasted Carrots and Potatoes are a side dish with exactly zero qualms stealing the spotlight on the plate!

Roasted Potatoes and Carrots

4.81 from 46 votes
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Servings: 6 servings


For the Roasted Potatoes and Carrots:

For the Honey Yogurt Sauce:

  • 1 cup nonfat plain Greek yogurt
  • 1 1/2 tablespoons honey


  • Place a rack in the lower third of your oven, then preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
  • Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
  • Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
  • While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.


Serving: 1of 6Calories: 177kcalCarbohydrates: 28gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 2mgFiber: 4gSugar: 13g

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.81 from 46 votes (24 ratings without comment)

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Loved this simply, savory with a little sweet recipe! I made it for a dinner party over the weekend and everyone wanted the recipe! Even my friend who traditionally hates vegetables. Such a nice complement to a stake dinner on a chilly fall night. Thanks for sharing (:5 stars

  2. Easy, tasty recipe that I keep coming back to as an accompaniment to pork and chicken time after time. Awesome flavour!5 stars

  3. Oh was this good! I didn’t make the yogurt sauce, just the veggies with the addition of onion as suggested, and wow. So tasty! The carrots were exceptional with that sweet-spicy combination. I’ll be returning to this recipe many more times. Thank you!5 stars

  4. Delicious! Making it again tonight because it was raved by the whole family. I did blanche the veggies first because I think it cooks faster. Love the browned sweet and slightly spicy flavor. Thank you!5 stars

  5. Hi! I am excited to try this- and….I need to double the recipe for a larger group. How do you recommend going about that?
    Thank you!

    1. Hi Anne! In the recipe card there is a slider that allows you to change the serving amounts or you can click the 2x, 3x button. I would watch the ingredient list closely because sometimes it deosn’t double correctly. Enjoy!

  6. I make this often, but divide the baking tray and spice the carrots (perhaps tarragon, honey, and hot pepper flakes) and the potatoes (rosemary, garlic, salt and Aleppo pepper?) separately, for more variety of flavors.5 stars

Load More Comments