Whether served with steak or on Thanksgiving, these herbaceous Roasted Potatoes And Carrots make a simple side for any meal.
When the cold weather hits, I make at least one meal a week that all but requires a side of roasted potatoes and carrots. It could be beef brisket, smoked chicken, or baked fish—whatever it is, I start feeling like I’ve opened a British pub in my kitchen. I slice up my favorite orange veggie, toss in some potatoes, and maybe even pour myself a pint of bitter while I cook.
Given that roasted carrots and potatoes don’t require much prep, they’re the perfect side for my weeknight dinners. But please don’t write them off as “too simple” because they’re perfect for dinner parties. I like to serve them next to a T-bone or smoked ribs, turning my humble dining room into a four-star steakhouse. Except my guests eat for free—bad business model, I know.
This recipe even makes it onto my Thanksgiving table because, frankly, they’re an easy win—and the family always asks for seconds. Plus, with grocery prices doing whatever that is lately, potatoes and carrots are the heroes of any budget-friendly menu. I like asparagus as much as the next dude, but tariffs are a pain. Luckily, carrots and potatoes aren’t on the import hit list.
This recipe probably won’t require a trip to the grocery store, at least not for the herbs and spices. Chances are that your kitchen cabinet is already stocked with onion powder, thyme, and oregano. I’d also wager you have a few garlic cloves sitting on your counter right now, right? After all, I’m talking about basic ingredients here, the building blocks of any solid recipe. And when things start roasting? Well, the aroma is anything but basic.
The olive oil, garlic, and herbs coat every edge of the carrots and potatoes, which gives them a crispy, golden finish. The carrots caramelize just enough to bring out their natural sweetness, and the potatoes add a buttery starch contrast. In short, it’s delicious. You may even forget about your main course.
Turn up the heat
I inherited several old cookbooks recently and noticed something—people used to roast veggies at 350°F! Like, that was the norm. While I certainly found some contemporary recipes that adhere to this old standard (Google it), 400°F sits as the current standard for roasted veggies.
If you prefer your veggies softer, then by all means, stick with 350°F. Personally, I like 400°F because the oven gets hot enough to caramelize the carrots and crisp the potatoes while keeping them tender on the inside. Honestly, I’ll even bump the temp to 425°F for the last 10–15 minutes so they brown even more. Just keep an eye on them because they’ll turn to charcoal if you’re not careful.
How do I store leftovers?
Store leftovers in an airtight container and refrigerate for up to 5 days. Toss them in olive oil before reheating on a baking sheet. Set the oven to 400°F and bake for about 10 minutes.
Serving suggestions
Roasted potatoes and carrots go with anything from your oven, grill, or slow cooker. When the holidays arrive, I like pairing them with Roasted Turkey Breast—use bone-in for the juiciest flavor. But as much as I like turkey, I love Smoked Whole Chicken even more. If you have a smoker, give this recipe a try. It takes a few hours, but the wait is worth it. For something simpler but equally delicious, try this melt-in-your-mouth Pan-Seared Steak. From pan to plate, it’ll only take 10 minutes!
Roasted Potatoes And Carrots
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds baby potatoes halved
- 1 pound carrots peeled and cut into 2-inch pieces
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine olive oil, minced garlic, dried thyme, dried oregano, onion powder, salt, and pepper.
- Add the halved potatoes and carrot pieces to the bowl and toss until evenly coated.
- Spread the vegetables in a single layer on the baking sheet and roast for 35-40 minutes, tossing halfway through for even browning.
- Remove the pan from the oven and sprinkle with chopped fresh parsley. Serve warm.
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