Oven Roasted Carrots And Potatoes

Everyone needs easy side dish recipes. Well, here you go, it does not get much simpler, or more reliable, than this. Crispy oven-roasted carrots and potatoes, aka, sheet pan veggies, that cook up perfectly each and every time. And the best part is they can be served with anything you can think up, from a quick weekday dinner to a Thanksgiving feast. Save, make, and repeat this lovely roasted root vegetable dish all winter long.

roasted carrots and potatoes

To clarify, by “easy“, I’m talking, drizzling with olive oil and stirring once or twice while the vegetables are roasting in the oven and doing their thing–that is it.  This is an extremely popular vegetable dish in my house, satisfying my potato-loving older son and my carrot-obsessed younger one, all at once. Root vegetables are a natural seasonal go-to this time of year, but I love serving this dish at elaborate holiday meals like Thanksgiving, Hanukkah, or Christmas when I don’t want the sides to steal the show too much.

roasted carrots and potatoes

My go-to is local, tricolored carrots, these beautiful yellow, white, orange, and purple/yellow carrots bring great color and flavor to an otherwise simple dish. Creamy, baby Yukon Gold are my potato of choice, but, truthfully, any carrot or potato combination will work just as well. Good, flavorful Extra Virgin olive oil and fresh thyme are a must–do not use dried thyme, you want to get that great earthy flavor that compliments the root vegetables so well.

roasted carrots and potatoes

These roasted carrots and potatoes are not only easy, they are also a great prep-ahead dish which is why they are a worthy holiday favorite. Two little things you want to remember when making this recipe; (1) cut the carrots and potatoes into similar sizes. The carrots and potatoes should be roughly equal-sized pieces, or they won’t be done at the same time. And (2) to get them crispy, you should not stir them too often. Especially the firing the first twenty minutes. The high heat and the sheet pan work together to make the vegetables crispy, if you interrupt the process too much, the magic can’t happen.

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

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