Oven Roasted Potatoes And Carrots

For more easy and delicious roasted carrot recipes, try our quick garlic roasted carrots, spicy honey roasted carrots, and our garlic herb carrot fries! I make this recipe often as it’s quick to prepare, the ingredients are affordable, and the veggies are devoured without complaint. While making roasted potatoes and carrots is easy, you need to know a few tricks to get them just right. ‌

Roast carrots and potatoes recipe variations

The simplicity of this recipe is what makes it so good. But it also makes it versatile – whether you have extra veggies in the fridge you want to use up, or you’re craving a twist of flavor, there are simple variations you can make. Here are some of my favorites:

Baby potatoes, carrots, and onion – we love this combination of vegetables but you can substitute for other vegetables like sweet potatoes, parsnips, and red onion. Butter + olive oil – the mix of butter and olive adds richness and flavor while also keeping the veggies moist and helping them to cook. Seasonings – we use our homemade Italian seasoning, plus garlic powder, onion powder, pepper, and sea salt. Parmesan cheese – parmesan adds a bit of bold cheesy flavor and takes this humble recipe to the next level. Minced parsley – parsley adds a pop of earthy flavor and color.

Spicy roast carrots and potatoes: Add a teaspoon of paprika and half a teaspoon of cayenne pepper before roasting for a spicy and smoky twist. Balsamic glaze: Drizzle the veggies with a tablespoon of balsamic vinegar before roasting, or add a bit of balsamic glaze afterwards for a bit of extra tang. Sweeten it up: Add a drizzle of honey with melted butter to make a naturally sweet glaze. Lemon herb: Inspired by my Greek lemon potatoes recipe, squeeze the juice from a fresh lemon into the bowl in step q. Extra veggies: Got some sweet potato in the fridge? Cube it up, and throw them on! Want to get rid of that half-a-pepper on the bottom shelf? The more the merrier! Feel free to clean out your fridge with whatever veggies you need to use up. Remember, different vegetables will cook at different rates – potatoes and carrots are both harder vegetables, so they’ll take longer to cook than softer vegetables, so add softer veggies to the baking sheet closer to the end of cooking.