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.
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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.
5 Star Review
“I made it for a dinner party over the weekend and everyone wanted the recipe! Even my friend who traditionally hates vegetables.”
— Jennifer —
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.
- 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.
- Bake at a High Temperature. 400 degrees F is ideal for almost any roasted vegetable. 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.
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.
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
What to Serve with Roasted Potatoes and Carrots
- Pork. Something simple like Crock Pot Pork Chops or Crockpot Ribs would be perfection.
- Burgers and Sandwiches. Consider these potatoes and carrots an upgraded version of French fries to pair with Chickpea Salad Sandwich or Avocado Burgers.
- Chicken. Lemon Butter Chicken or Chicken Thighs in the Oven would be delicious.
- Fish. Swap out the chips in Baked Fish and Chips with roasted potatoes and carrots! Or serve them alongside Air Fryer Salmon.
Roasted Potatoes and Carrots
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
Perfect Roasted Potatoes and Carrots with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe!
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Ingredients
For the Roasted Potatoes and Carrots:
- 1 pound carrots peeled, halved lengthwise if thick
- 1 pound baby red or yellow potatoes halved
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper omit if sensitive to spice
- 1 tablespoon chopped fresh rosemary
For the Honey Yogurt Sauce:
- 1 cup nonfat plain Greek yogurt
- 1 ½ tablespoons honey
Instructions
- 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.
Nutrition
Serving: 1of 6Calories: 175kcalCarbohydrates: 28gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 2mgPotassium: 655mgFiber: 4gSugar: 13gVitamin A: 12849IUVitamin C: 11mgCalcium: 75mgIron: 1mg
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What a spunky post!! :) Can’t wait to make these!! Have a great day Erin, cant wait for the cookbook!!
Trish, I hope you love them, and I’m so happy to hear you’re excited for the cookbook too!
One thing which busted in my mind after reading this recipe – “This is a perfect post workout meal”.
I’ll definitely try the same with sweet potatoes (normal potatoes have high carb which might kill my paper skin thin)
I’d also suggest putting some vinegar as a topping. It would become easier to digest.
Either way, great post Erin. Keep throwing such amazing Vegan recipes :D
I hope you love it, Mike!
My favorite new recipe. Even the picky eaters in my family gobble these down.
Hooray! Thanks for sharing this review, Dixie!
This was gorgeous! I’ve already added it to my Christmas dinner Menu (and it’s October)….
Thank you so much for taking the time to share this kind comment, Lyn! I’m so happy to hear that you enjoyed this!
I was looking for a recipe using potatoes and carrots, I’m trying this today. What do you suggest for purple Cauliflower, mushrooms? Thank you.
Hi Janet! I think purple cauliflower and mushrooms would be great with this dish, but they will not need as long in the oven as the potatoes and carrots (they typically will be done after 20 to 25 minutes). I hope you love the recipe if you try it!
I really liked this recipe. I had one problem the potatoes needed more cooking? Should I have taken out the carrots and put the potatoes back in? I love the yogurt sauce.
I did separate all the vegies as you suggested to have air between them. Possibly I had more potatoes than you suggested.
Thanks for any help!
Hi Estelle! It may have been the size of the potatoes that affected the cooking time. In the future, you can certainly remove the carrots and continue to bake the potatoes as needed. I’m happy you enjoyed the recipe otherwise!
yeah! Found this recipe after looking for a roasted carrot dish, what could be better, adding potatoes! And the spices. Didn’t roast carrot/potato dish at 400 (chicken in oven at the time). so, covered w/foil, popped in oven w/chicken, 350 degrees: 2 hours!!! Delicious. Thanks for the help
Thank you for sharing this kind review, Susan! I’m so pleased that you enjoyed this recipe!
Thanks for this comment with chicken. Tried the same with my roast in the oven at 325! Delish!
I’m so happy that you enjoyed it, Christie! Thank you for sharing this kind review!
These were delicious! My whole family enjoyed them and they will become a regular in our house! Loved that it was a recipe I had everything on hand for as well. Thank you!
I’m so happy that you enjoyed the recipe, Marie! Thank you for sharing this kind review!
Hi. I combined your 2 recipes: the one for roasted potatoes & carrots (sans the carrots) &
the one for roasted asparagus. I don’t like asparagus, so I substituted hericot verts (whole) and 1 sweet onion, cut into chunks. I also added a “Basting Oil” that my local grocery store markets under their name. I added sprigs of fresh thyme & fresh lemon juice (from 1 lemon). S&P & a little extra olive oil. I mixed up veggies in a plastic bowl with my hands, once I combined other ingredients in the bowl. It’s in the oven now. I’ll send a P.S. with the result!
I hope it turned out delicious, Pinky!
Yes, absolutely delicious! I gave some to 2 seniors who live near me. Now, I need to make more to go with my salmon (your recipe). Feel free to try it & modify as you desire…
I want to try this recipe tonight but I will have a roast in the oven at only 300 degrees, so I’ll need to calculate how long to roast at 300 before turning up the heat to finish for 20 mins at 450 while the roast rests. I think I’m going to give it a shot…wish me luck!
I hope you love the recipe, Lulu!
This is my second time making this. Its the best roast I’ve ever had. I used to make them in the crockpot but the instant pot is so much better and obviously quicker. I also like that you can sear and pressure cook all in the same pan. I buy those mini bottles of wine to cook with and they’re perfect for recipes like this. Adding the corn starch at the end really gives the gravy the perfect texture. That was one thing I always disliked about cooking roast in the crockpot was how watery it would be. I’ll definitely be making this again.
I am so so happy to hear that Sarah! Thank you for sharing!
I made this tonight with salmon and salad and we all 3 loved it. Dipping it in the yogurt was divine! I did use 5% fat fage though. I could not stop eating it! I will make it again.
I’m so happy that you enjoyed it, Katherine! Thank you for sharing this kind review!
Made this delicious recipe tonight and my wife absolutely loves me right now! Wow!
Made exactly as shown with tad more honey and cayenne and it was outta this world.
Thank you very much! Kudos to you! 5 stars!!
I’m so happy that you enjoyed it, Cody! Thank you for sharing this kind review!
Outstanding!
I’m so happy that you enjoyed the recipe, Natalia! Thank you for sharing this kind review!
My wife and I really loved this. Its a keeper.
I’m so happy that you enjoyed it, Rick! Thank you for sharing this kind review!
Does the honey make the potatoes too sweet? I want to make tonight but don’t want them to be too sweet…… I’m more of a spice girl:) Thanks in advance!!
Hi Andrea! I think the honey is a delicious sweet complement to the spicy components and doesn’t overpower the taste. I hope you enjoy the recipe!
I’m thinking about trying to meal prep with this, how long do you think these, especially the carrots, last in the fridge?
Hi Alan! You can refrigerate the potatoes and carrots in an airtight storage container for up to 4 days. I hope you enjoy the recipe!
I made this with a russet potato, sweet potato, 2 carrots, and some garlic. I didn’t have any rosemary but I did have all of the spices available. So delicious! The smokey, sweet flavor made the roasted veggies a true treat.
So glad you enjoyed it Amy! Thank you for this kind review!
Maybe it’s my cooking skills… But my carrots and potatoes turned out pretty dry and rubbery and shriveled up. Added more oil and that didn’t seem to help either. Sorry…
Hi Jean! I’m sorry to hear the vegetables didn’t come out as expected. It’s so hard to know what might’ve gone wrong without being in the kitchen with you. I know it’s disappointing to try something new and not enjoy it, so I truly wish you would have loved them.
Absolutely delicious! Love the spices and the yogurt sauce.
Hi Carol! So glad you enjoyed the recipe! Thank you for this kind review!
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 (:
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Easy, tasty recipe that I keep coming back to as an accompaniment to pork and chicken time after time. Awesome flavour!
Hi Breanna! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Alyssa! So glad you enjoyed the recipe! Thank you for this kind review!
I made this without the oil, honey, and sauce, and it was still a great recipe! Thanks!
Hi Melinda! So glad you enjoyed the recipe! Thank you for this kind review!
Melt in your mouth goodness!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Lisa! So glad you enjoyed the recipe! Thank you for this kind review!
Most delicious ! ❤️
Hi Cathy! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Anne
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!
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.
Great to hear, thank you Lena!
So delicious, we will make this again! I have a giant jug of hot honey that needs to be used so I used that in place of the honey and cayenne and it worked great.
That sounds AMAZING! Thank you Beth!
Can a Pyrex dish be used instead of baking sheet?
Hi Blair, you probably could but would need to stir your vegetables and they may take longer to cook. If you decide to experiment, I’d love to know how it goes!