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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