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.
Like the cute former-nerd-turned-CEO you are kicking yourself for ignoring in high school, these sweet and spicy Roasted Potatoes and Carrots are having the last laugh. I’d call them smug, but they deserve the recognition.
We eat roasted vegetables four to five nights a week at home. Whether I’m cooking classic Oven Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic and Parmesan or sweet Cinnamon Roasted Butternut Squash, my favorite roasted vegetables are tender on the inside, crispy on the outside, and so tantalizingly caramelized, my signature move is to eat one-third of the pan before the vegetables ever make it to our plates.
In fact, I love roasted veg like these Roasted Potatoes and Carrots so much, I dedicated a special feature in my cookbook to them! (The book is coming next spring; you can sign up to receive free email updates with my latest blog posts and info about its release here.)
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.
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.
- 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.
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 ½-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.
What to Serve with Roasted Potatoes and Carrots
These roasted vegetables are a standout. You can pair them with just about any simple main. Here are a few suggestions to get you started.
- Crock Pot Pork Chops
- Instant Pot Ribs or Crockpot Ribs
- Chickpea Salad Sandwich
- Quinoa Burgers
- Avocado Burgers
- Grilled Orange Chicken
- Grilled Shrimp Seasoning
- Baked Fish and Chips
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
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
- 3/4 teaspoon kosher salt
- 1/4 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 1/2 tablespoons honey
- Place a rack in the lower third of your oven, then preheat the oven to 400 degrees 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.
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