Roasted Potatoes and Carrots with Herbs

Why You’ll Love This Recipe

I love how this dish comes together with minimal effort but delivers maximum flavor. Roasting the vegetables enhances their texture and brings a subtle caramelization that makes them irresistible. The fresh rosemary and thyme add a warm, earthy aroma that fills the kitchen. Plus, it pairs well with just about anything—chicken, fish, or even a vegetarian main.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.5 pounds baby potatoes, halved

• 1 pound carrots, peeled and sliced into 1 to 1.5 inch pieces

• 3 tablespoons olive oil

• 2 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary

• 1 teaspoon fresh thyme or 0.5 teaspoon dried thyme

• 1 teaspoon garlic powder (optional)

• 0.5 teaspoon paprika (optional)

• Salt and black pepper to taste

Directions

1. Prepare the Baking Sheet and Oven
   I start by preheating the oven to 425°F and lining a baking sheet with parchment paper or lightly coating it with olive oil to prevent sticking.

2. Season the Vegetables
   I spread the halved potatoes and sliced carrots evenly on the baking sheet. Then I drizzle everything with olive oil and sprinkle over the rosemary, thyme, garlic powder, paprika, salt, and pepper.

3. Toss to Combine
   I use my hands or a spatula to toss the vegetables right on the baking sheet until everything is evenly coated in the oil and seasonings.

4. Arrange for Roasting
   I make sure the vegetables are spread out in a single layer, giving them space to roast evenly and develop that golden crisp edge.

5. Roast the Vegetables
   I roast them for 30 to 40 minutes, flipping them halfway through. This helps them caramelize on both sides and cook evenly.

6. Finish and Serve
   Once they’re golden and tender, I remove the pan from the oven, let them cool for a few minutes, and sometimes sprinkle on extra fresh herbs before serving.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes total, including prep and roasting time.

Variations

• I sometimes add sliced red onions or whole garlic cloves for a deeper flavor.

• For a spicier twist, I toss in a pinch of red pepper flakes.

• Swapping out the rosemary and thyme for Italian seasoning gives it a Mediterranean flair.

• A squeeze of lemon juice right before serving adds a nice brightness to the roasted veggies.

Storage/Reheating

To store leftovers, I keep them in an airtight container in the refrigerator for up to 4 days. When I reheat them, I prefer using the oven or a toaster oven at 375°F for about 10 minutes to bring back their crisp texture. A microwave works too but tends to soften them more.

FAQs

How do I know when the vegetables are done roasting?

I check by piercing a potato or carrot with a fork—it should slide in easily, and the edges should look golden and crisp.

Can I use other types of potatoes?

Yes, I sometimes use Yukon gold or red potatoes if that’s what I have on hand. I just cut them into evenly sized pieces for even cooking.

Do I have to peel the carrots?

While peeling gives a smoother texture, I sometimes skip it if I’m in a hurry—just make sure to scrub them well.

Can I prepare this ahead of time?

I often chop the veggies and mix them with oil and herbs a few hours in advance, then roast them just before serving.

What main dishes pair well with this?

I love serving this with roasted chicken, grilled salmon, or even a plant-based protein like lentil loaf or baked tofu.

Conclusion

This roasted potatoes and carrots recipe is one of my go-to sides when I want something wholesome, hearty, and simple to prepare. With just a handful of ingredients and rich herb flavor, it’s a dish that fits right into both everyday dinners and special occasions.