Looking for a delicious and easy side dish? These Roasted Potatoes and Carrots are the perfect choice! With just a few simple ingredients like baby potatoes, carrots, and fresh thyme, this recipe creates crispy, tender vegetables that are full of flavor. Roasting them in olive oil with a sprinkle of salt and pepper brings out their natural sweetness and caramelization, making them a great addition to any meal. Whether served alongside roast chicken, grilled steak, or a vegetarian dish, these roasted vegetables are versatile, easy to prepare, and sure to become a family favorite. Roasted vegetables are the perfect healthy side for your next dinner!

Ingredients
- 1 pound baby potatoes, halved
- 1 pound carrots, peeled and cut into even-sized pieces
- 3 tablespoons olive oil
- 2-3 sprigs fresh thyme (see Notes)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the baby potatoes, carrots, olive oil, fresh thyme, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated with the olive oil and seasoning.
- Spread the potatoes and carrots in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, or until the vegetables are fork-tender and lightly golden, tossing halfway through for even cooking.
- Serve warm as a perfect side dish to complement any main course.
Why You’ll Love This Recipe
These roasted potatoes and carrots are a simple yet flavorful side dish that pairs perfectly with nearly any meal. The potatoes become crispy on the outside while staying tender on the inside, and the carrots caramelize beautifully, creating a natural sweetness. With just a few ingredients and minimal prep, this recipe is both easy and versatile, making it a great choice for weeknight dinners or holiday meals.

Tips
- Even-sized pieces: Cut the carrots into uniform pieces so they cook evenly with the potatoes.
- Don’t overcrowd the pan: Make sure the potatoes and carrots are spread out in a single layer on the baking sheet. Overcrowding will result in steaming rather than roasting.
- Check for doneness: If the vegetables aren’t fork-tender after 30 minutes, give them an extra 5-10 minutes in the oven.
Variations and Substitutions
- Herbs: You can swap fresh thyme for rosemary, oregano, or sage for a different flavor profile.
- Spices: Add garlic powder, paprika, or a pinch of cayenne pepper for an extra layer of flavor.
- Sweet potatoes: Try substituting half of the baby potatoes with sweet potatoes for a colorful and slightly sweeter twist.
- Olive oil alternatives: You can use melted butter or avocado oil instead of olive oil for a different taste and texture.
FAQs
- Can I make this recipe in advance? Yes, you can prepare the vegetables and season them ahead of time. Store them in the fridge for up to 24 hours before roasting.
- Can I use regular potatoes instead of baby potatoes? Yes, you can use regular potatoes, but be sure to cut them into smaller, even-sized pieces to ensure they cook properly.
- How can I make these even crispier? For extra crispiness, try roasting the potatoes and carrots on a rack placed over the baking sheet. This allows air to circulate around the vegetables for a more even roast.
Serving
These roasted potatoes and carrots make a great side dish for almost any main course. They pair beautifully with roasted meats, grilled chicken, or even a hearty vegetarian dish. Add a dollop of sour cream or a sprinkle of parmesan cheese for added richness.
Suggestions
- Add a drizzle of balsamic vinegar or a squeeze of fresh lemon juice after roasting to brighten up the flavors.
- For a full meal: Serve these roasted vegetables alongside a protein like roast chicken, beef tenderloin, or a hearty vegetarian stew.
- Leftovers: Leftover roasted potatoes and carrots are perfect for making a quick salad or mixing into a breakfast hash the next day.
Roasted Potatoes and Carrots
6
servings10
minutes30
minutesIngredients
1 pound baby potatoes, halved
1 pound carrots, peeled and cut into even-sized pieces
3 tablespoons olive oil
2-3 sprigs fresh thyme (see Notes)
1 teaspoon salt
½ teaspoon black pepper
Directions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the baby potatoes, carrots, olive oil, fresh thyme, salt, and black pepper. Toss everything together to ensure the vegetables are evenly coated with the olive oil and seasoning.
- Spread the potatoes and carrots in a single layer on the prepared baking sheet.
- Roast in the preheated oven for about 30 minutes, or until the vegetables are fork-tender and lightly golden, tossing halfway through for even cooking.
- Serve warm as a perfect side dish to complement any main course.

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