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roasted potatoes and carrots in a serving dish

Roasted Potatoes and Carrots

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5 from 4 reviews


The perfect roasted potatoes and carrots have a touch of sweetness and spice for the ultimate comfort Thanksgiving vegetable side dish.



Tools Needed

Roasted Potatoes and Carrots

  • 1 ½ lb. small or creamer potatoes
  • 1 lb. carrots
  • 1 tablespoon olive oil or cooking oil of choice
  • 2 tablespoons butter, melted
  • 1 tablespoon pure maple syrup
  • ½ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne
  • ¼ to ½ teaspoon salt, or to taste
  • A generous pinch of pepper

Optional Topping

  • Drizzle of maple syrup
  • Salt and pepper to taste



  1. Preheat oven to 400°F. Line a baking sheet with lightly greased foil.
  2. Wash and dry potatoes. Do not peel. Cut into ½-inch cubes, or halves if using creamer potatoes.
  3. Wash and dry carrots. Peel, then slice into ½-inch angled coins.
  4. Add potatoes, carrots, oil, melted butter, maple syrup, thyme, paprika, cayenne, salt and pepper to a large mixing bowl. Stir and fold until very well mixed and all potatoes and carrots are coated in butter and oil.
  5. Pour potatoes and carrots onto the prepared baking sheet. Spread into an even, single layer.
  6. Bake for 20 minutes, then stir and flip for even cooking.
  7. Bake for 20 more minutes, until potatoes are fork tender. Mine took a grand total of 40 minutes.
  8. Transfer to serving dish. Add a drizzle of maple syrup, then salt and pepper to taste, if needed. Serve and enjoy!



Storing Instructions: Best if served immediately. However, it’s okay to cool and store for later. Store in an airtight container in the refrigerator for 1-3 days.

How to make Vegan: Use vegan butter.

How to make Gluten Free: Keep recipe as-is.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dishes
  • Method: Bake
  • Cuisine: American