Roasted carrots and potatoes

These oven roasted potatoes and carrots are easy to make, and packed with flavor from just a few ingredients, the perfect side dish to any meal. This recipe is both gluten-free and vegetarian, but can also easily be made vegan. 

Another one of my favourite potato recipes is this Roasted Greek Potatoes with Lemon Tzatziki or these delicious Roasted Potatoes and Broccoli.

Ingredients

These Roasted potatoes with carrots are easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Russet potatoes, peeled or scrubbed clean, cut into 1 inch cubes. Other potatoes with a low starch content, also called waxy potatoes. Use a firm potato that holds its shape while roasting.
• Carrots, peeled or scrubbed clean, cut in 1 ½ inch slices.
• Olive oil, or other oil of choice, avocado oil is another healthy alternative.
• Butter, use unsalted butter and for a vegan dish, use vegan butter or replace with more olive oil.
• Spices, salt, black pepper, garlic powder, dried thyme and dried rosemary.
• Parsley, chopped. optional, but a little chopped parsley tastes great as a topping.

See recipe card for quantities.

Instructions

This carrot and roasted potato recipe is really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.

Hint: The potato is cut a little smaller than the carrot, because the carrot cooks faster. This way everything will be perfectly roasted at the same time. Make sure to stir the vegetables a few times for even roasting.

Serve hot straight out of the oven and season with more salt and pepper to taste. Optional is to top with a little chopped fresh parsley.

Substitutions

• Herbs – this potato and carrot recipe uses a mix of dried thyme and rosemary, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary instead of the dried. The roasted veggies are also topped with some chopped fresh parsley, but this can be substituted with some fresh thyme or rosemary or herb of choice.
• Oil – Instead of olive oil, avocado oil is a great alternative. 
• Butter – Substitute the butter with more oil for a dairy free option.

Another great recipe to try is this Pesto roasted potatoes or this Roasted potatoes onions and peppers.

Variations

• Spicy – For a spiced up version of these oven roasted potatoes and carrots, add a pinch of chili flakes or chili powder to taste. 
• Potato – You can also use sweet potato instead of the russet potatoes or see this recipe for Roasted sweet potatoes and carrots.
• Vegan – For vegan roasted vegetables, use vegan butter or replace with more olive oil.

For another great roasted potato recipe, try this Roasted Potatoes and Broccoli.

Storage

Cool down any leftover roasted potatoes with carrots, then place them in an airtight container. The potatoes can be stored in the fridge for 3 to 5 days, or they can also be frozen for about 4 months.

Reheating instructions

In the oven:
For a large amount of leftover roasted potatoes and carrots, the oven is the best alternative for reheating. Spread out the cold vegetables in one layer on a baking sheet, and reheat for about 8 to 12 minutes in 400ºF (200ºC). Stir the potatoes and carrots once to make sure they will reheat evenly and the outside can gat a little crispy.

In the air fryer:
For reheating a small amount of leftover roasted carrots and potatoes, the air fryer is a great option, it’s easy and fast. Preheat the air fryer to 180ºC (350ºF). Place the roasted vegetables in the fryer basket in one singe layer. Reheat for about 5 minutes. Shake the basket once or twice while reheating so they will reheat evenly and the outside will get a little crispy.

In the microwave:
This is the fastest way of reheating any leftovers, but the roasted root vegetables won’t get as crispy, as with the other options above. To reheat in the microwave, place one portion on a microwave safe plate. Heat on high in 30-second intervals, until they are steaming hot. Be careful not to heat the vegetables for too long in the microwave, they can become hard and chewy.

Potato recipes

Side dishes

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