Roasted Carrots and Potatoes

These roasted carrots and potatoes are tossed with butter and spices, and oven-roasted to perfection. Only 10 min prep for a delicious and easy side dish!

this recipe

Easy Roasted Potatoes and Carrots

What does it take to make deliciously simple & elegant Roasted Carrots and Potatoes? Subtle herbs, a coat of butter, a hint of warm maple syrup, and a touch of heat. Glazed carrots and savory, crisped-edge roasted potatoes pair beautifully for the best ever roasted potatoes and carrots recipe.

The Ingredients List

How does one pair gorgeously bright carrots with the savory creaminess of potatoes? Use simple ingredients, a touch of sweet and a touch of heat for the just-right balance of flavor in the best roasted carrots and potatoes.

• Small or creamer potatoes
• Carrots
• Maple syrup
• Dried thyme
• Paprika
• Cayenne
• Salt & pepper
• Olive oil & butter

How to Make Roasted Carrots and Potatoes in the Oven

Follow with me step-by-step in the kitchen to learn how to make the best roasted potatoes and carrots!

1. Preheat the oven to 400°F. Line and lightly grease the foil on a baking sheet.
2. Wash and dry the potatoes, then cut into 1/2-inch cubes or halves. Wash and dry the carrots, then peel and slice into ½-inch angled coins. You’re halfway to roasted potatoes and carrots! 😉
3. Add carrots and potatoes to a large mixing bowl.  
4. Pour in oil, butter, maple syrup, thyme, paprika, cayenne. Add salt and pepper to taste. Stir to coat.
5. Spread seasoned carrots and potatoes into an even layer on the baking sheet and bake for 40 minutes, flipping once halfway.
6. Pour into a beautiful serving dish and drizzle with maple syrup, and salt and pepper if needed. Then, enjoy the best roasted potatoes and carrots! 

Best Potatoes for Roasting

The best potatoes for roasting are similar in size, which allows them to cook tender on the inside and crispy on the outside–thus the desire for a thin skin, and are creamy, but a bit starchy. [1]

For most roasted recipes, Yukon Gold potatoes will do well; for this recipe, I use both Yukon gold potatoes which are creamy and cook quickly and red potatoes which are waxy and firm even after cooking. They’re both considered creamer potatoes. [2]

Demeter’s Tips

• Evenly cut the potatoes when you’re doing the prep work for this side dish. The more uniform the sizes of the potatoes, the more evenly cooked it will be throughout.
• Adjust the flavor to your liking. You can use more paprika and cayenne for a spicier side dish, or less salt to reduce the sodium. Make sure this side dish suits you.
• Add a drizzle of honey… instead of maple syrup if you’d like a lighter, warmer sweetness.

Recipe Variations: Roasted Potatoes and Carrots

• Add cheese. You know what makes nearly everything taste better? Cheese! Sprinkle freshly-shaved parmesan, feta crumbles, or really any cheese you’d like over these roasted carrots and potatoes after roasting. Then, stir until melted and well mixed. Related: Garlic Parmesan Roasted Potatoes
• Swap the sweetener. I love using maple syrup to roast potatoes and carrots, however, you might prefer the less-present sweetness of honey.
• Change up the herbs. While I’ve used thyme, paprika, and a small amount of cayenne to make this recipe, you can feel free to use anything! Try dried garlic, Italian seasoning, dried rosemary and more.
• Swap the veggies. You can swap the carrots in this side dish recipe with green beans, purple carrots, onions and more. Also try my Roasted Green Beans and Potatoes.

Recommended Tools

• Vegetable Peeler
• Large baking sheet
• Serving Dish

Wanna be best spuddies? Leave a comment below. I truly can’t wait to see what you think of these roasted potatoes and carrots! I am so grateful that you’re here, sharing in these kitchen adventures with me and your loved ones. ‘Til the next one… Sending you all my love and maybe even a dove, xo Demeter ❤️

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