10 Roasted Potatoes and Carrots Recipe

The perfect side dish is easy to make, yet bursting with flavor. Roasted potatoes and carrots are a great option – a simple dish packed with nutrients and deliciousness.

However, we are happy to share some of the magic of roasted potatoes and carrots, also with tips and tricks for making them taste delicious. So, get ready to make a dish that will wow your taste and impress your guests too.

Best Roasted Potatoes and Carrots Recipe

These roasted potatoes and carrots recipes will satisfy your appetite: 

1. Classic Herb Roasted Potatoes and Carrots

This aromatic and savory dish combines the earthy flavors of rosemary and thyme with olive oil-coated potatoes and carrots. Here is a beautiful recipe for you: 

Ingredients:

• 1 ½ pounds mini potatoes
• ¾ pound carrots
• 1/3 cup olive oil
• 1 teaspoon dried thyme 1 tablespoon fresh
• 1 teaspoon dried rosemary 1 tablespoon fresh
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup fresh chopped parsley
• 2 tablespoons melted butter

Recipe: 

Preheat the oven to 425 degrees Fahrenheit. Place a large-rimmed baking sheet on the counter.

Half the largest tiny potatoes. Smaller potatoes should be left whole. Peel the carrots and cut them into 12-inch rounds. Arrange the potatoes and carrots on a baking sheet.

Drizzle with olive oil and serve. Season with thyme, rosemary, salt, pepper, and garlic powder to taste. To coat, toss thoroughly. Then arrange the vegetables in a single layer. (Alternatively, combine the oil and seasoning in a separate bowl and drizzle over the top.)

Bake for 25-30 minutes, or until the potatoes are fork tender. Melt the butter and stir in the fresh parsley. To coat, toss with a fork. Serve hot.

2. Honey Glazed Roasted Vegetable 

Drizzle honey over your roasted potatoes and carrots for a delicious caramelized sweetness that wonderfully balances the natural savory overtones. You can try this simple recipe: 

Ingredients:

• 1 1/4 pounds parsnips, peeled and sliced 1/2-inch thick
• 1 1/4 pounds carrots, peeled and sliced 1/2-inch thick
• 1 (1 1/4-pound) celery root, peeled, quartered, and sliced 1/2-inch thick
• 1 1/4 pounds golden beets, peeled and sliced 1/2-inch thick
• 1/2 cup extra-virgin olive oil
• 1/2 cup honey
• 6 thyme sprigs

For the Kosher Salt

• Freshly ground black pepper
• 2 tablespoons sherry vinegar

Ingredient: 

Preheat the oven to 425 degrees Fahrenheit. Toss the root vegetables with the oil, honey, and thyme in a large mixing bowl and season with salt and pepper. Divide the mixture evenly between two big, firmly-rimmed baking sheets.

Cover with foil and roast for 40 minutes, or until the veggies are cooked, rotating the pans once. Remove the foil and continue to roast for 10 minutes, or until glazed. 

Return them to the bowl, mix in the vinegar, and season with salt and pepper to taste. Serve immediately.

3. Garlic Parmesan Roasted Potatoes and Carrots

Toss your vegetables with garlic, Parmesan, and a drizzle of olive oil before roasting for cheese lovers. The result? Crispy exteriors with a garlicky, cheesy kick. Here is a tasty recipe for you to try: 

Ingredients:

• 24 ounces baby potatoes
• 6-7 large carrots
• ⅓ cup Parmesan cheese – shredded
• ¼ cup olive oil
• 2 tablespoons fresh rosemary – chopped
• Dash of salt & pepper

Recipe: 

Preheat the oven to 425 degrees Fahrenheit.

Cut the potatoes in half lengthwise.

Peel the carrots and cut them in half lengthwise.

Both should be placed on a big baking sheet.

Mix in the olive oil. Garnish with fresh rosemary and a pinch of salt and pepper.

12 minutes in the oven. Cook for another 15 minutes (or until potatoes are cooked) after topping with shredded Parmesan.

Take out of the oven. Calories: 329kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 219mg | Potassium: 1076mg | Fibre: 7g | Sugar: 7g | Vitamin A: 18140IU

4. Spicy Paprika Roasted Potatoes and Carrots 

Dust your vegetables with smoky paprika, cayenne pepper, and a pinch of cumin to add some spice to your dish. It’s a spicy twist that complements the sweetness of the carrots perfectly. You can try this recipe at home: 

Ingredients:

• For the Roasted Potatoes and Carrots:
• 1 pound carrots peeled, halved lengthwise if thick
• 1 pound baby red or yellow potatoes halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey or pure maple syrup
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper omit if sensitive to spice
• 1 tablespoon chopped fresh rosemary
• For the Honey Yogurt Sauce:
• 1 cup nonfat plain Greek yogurt
• 1 1/2 tablespoons honey

Recipe: 

Preheat the oven to 400°F and position a rack in the lower third. Line a large, rimmed baking sheet with foil and spray with nonstick cooking spray.

Place the carrots and potatoes in the baking sheet’s center. Drizzle with olive oil and honey, then top with cumin, smoked paprika, salt, and cayenne pepper. To coat, toss and spread into a single layer.

Bake for 25 to 30 minutes, stirring halfway through, until veggies are browned in places and soft when pierced with a tiny, sharp knife. stir in the rosemary and stir to coat.

Prepare the honey yogurt sauce while the vegetables bake: In a small mixing dish, combine the Greek yogurt and honey. Place the vegetables on a serving platter. Serve warm with dollops of yogurt on top and additional yogurt on the side.

5. Balsamic Glazed Roasted Veggies 

Coat your potatoes and carrots in a balsamic glaze with brown sugar for an appealing tangy-sweet flavor profile. Here is a simple recipe: 

Ingredient:   

• 2 large sweet onions, peeled and cut into quarters
• 2 sweet potatoes, peeled and cut into 1-inch pieces 
• 8 ounces Brussels sprouts, trimmed and halved 
• 1/2 medium butternut squash, peeled and diced 
• 8 ounces carrots, peeled and cut on the bias into 1-inch slices 
• 8 ounces fingerling potatoes, halved 
• 1 head garlic, cloves separated and left unpeeled
• 1/4 cup extra-virgin olive oil 
• 1 teaspoon kosher salt 
• 1/2 teaspoon freshly ground black pepper 

Then For the Glaze:

• 1/3 cup vegetable broth
• 1/4 cup extra-virgin olive oil 
• 1/4 cup balsamic vinegar 
• 2 tablespoons honey 
• 2 teaspoons country Dijon mustard (see Cook’s Note)
• 1 teaspoon lemon juice 
• Kosher salt and freshly ground black pepper 

Recipe:  

Preheat the oven to 400°F for the roasted vegetables.

On a large jelly roll pan, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes, and garlic with the oil, salt, and pepper. 

Spread the vegetables in an equal layer and roast until soft, 40 to 45 minutes, tossing once halfway through. Before serving, remove the garlic from the skins.

Meanwhile, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice, and salt and pepper in a small pot. Cook over low heat for 10 minutes, or until the glaze has been reduced by half. Serve as a dipping sauce or over the vegetables.

6. Lemon Herb Roasted Potatoes and Carrots 

A squeeze of fresh lemon juice and a mix of herbs like parsley and thyme can brighten your dish. The zesty tones complement the roasted vegetables well. You can try this awesome recipe at home: 

Ingredient:  

• 3 pounds Yukon Gold potatoes cut into 1-inch pieces
• 6 garlic cloves minced
• 1/2 cup freshly squeezed lemon juice about 3 or 4 lemons
• 1/3 cup olive oil or avocado oil
• 2 teaspoons dried oregano
• 1/3 cup fresh parsley minced
• 1 teaspoon fine sea salt more as desired
• Freshly ground black pepper

Recipe: 

Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

Potatoes should be cut into 1-inch chunks.

In a mixing bowl, combine the olive oil, lemon juice, garlic, herbs, and spices.

Toss the potatoes in the bowl to coat them.

Place the potatoes on the lined baking sheet, spacing them equally and with the flat side of the potatoes touching the baking sheet. If necessary, use two baking sheets with at least 12″ of space between them. 

Bake for 30 minutes in a preheated oven, then flip the potatoes over and bake for another 30 minutes, or until crisp and fork tender.

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7. Maple Mustard Roasted Roots 

Make a tangy-sweet glaze with maple syrup, Dijon mustard, and a dash of apple cider vinegar to elevate these roasted vegetables to new heights. Here is an easy recipe for you to try:

Ingredients:

• 800g small carrots, peeled and halved or quartered lengthways if large
• 800g parsnip, peeled and cut into long wedges
• 3 tbsp maple syrup
• 1 tbsp wholegrain mustard
• 2 tbsp rapeseed oil or sunflower oil

Recipe:  

Prepare a large pot of salted boiling water. Return to a boil and simmer for 3 minutes after adding the roots. 

Drain thoroughly, then transfer to a big, lipped roasting pan. Whisk together the syrup, mustard, and oil with some spice, then stir with the vegetables gently. Wrap with cling film for up to 24 hours.

8. Mediterranean Style Roasted Potatoes and Carrots 

After roasting, add Kalamata olives, cherry tomatoes, and a sprinkle of feta cheese to give your dish a Mediterranean flair. Every bite is an explosion of Exotic flavors. You can try this tasteful recipe:

Ingredients:

• 1 ¾ pounds small red potatoes, halved
• 1 ½ pounds carrots, cut into 3-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon lemon zest
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Recipe:   

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Toss potatoes and carrots with olive oil in a large mixing bowl. Toss in the honey, lemon zest, oregano, salt, and pepper to coat. Spread the mixture onto a large-rimmed baking sheet.

Roast for 45 minutes, turning regularly, in a preheated oven until soft.

9. Ranch Seasoned Roasted Veggies 

Season your potatoes and carrots with a blend of ranch seasoning before roasting for a familiar yet delightful taste. It’s a crowd-pleaser for both kids and adults alike. You can try this brilliant recipe: 

Ingredients:

• 1 medium Eggplant, cubed
• 1 medium Red Onion, cut into large chunks
• 1 Sweet Potato, cubed (remove skin if you prefer but not necessary)
• 2 Bell Peppers, seeded and cubed
• 4 cloves Garlic, peeled
• 3 sprigs Rosemary, fresh (if using dried, use 1 tbsp)
• 2 tsp Dried Basil
• 1 tsp Dried Oregano
• 2 tbsp Olive Oil

Recipe:  

Set aside a large baking sheet lined with parchment paper. Please keep in mind that you may need to use two large baking pans to guarantee that all vegetables are in a single layer.

Preheat the oven to 400°F.

Combine the diced eggplant, sweet potato, onion, and bell pepper in a large mixing basin.

Mix the garlic cloves, dried basil, oregano, and olive oil in a mixing bowl. To blend, thoroughly combine

Arrange the vegetables in a single layer on the prepared baking sheet. Top with the fresh Rosemary.

Place the baking sheet in the oven and roast for 20-25 minutes, or until the vegetables are golden brown. Before serving, remove the rosemary sprigs from the oven.

10. Asian-Inspired Soy Ginger Roasted Roots

Marinate your vegetables in a blend of soy sauce, ginger, and a splash of sesame oil to make a fusion dish. The result? Here is a simple recipe for you to try:

Ingredient:  

• 1 onion, large dice
• 1 red bell pepper, de-seeded, and large dice
• 2 cups broccoli florets
• 2 cups carrots, peeled and cut into ¼” diagonal pieces
• 5 ounces shiitake mushrooms
• 4 cloves garlic, thinly sliced
• 2 tablespoons olive oil

For the Soy Ginger Glaze

• ¼ cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon sriracha
• 1 teaspoon ground ginger

This is Optional Toppings 

• 1 tablespoon sesame seeds
• 2 tablespoons green onions, diced

Recipe:  

Preheat the oven to 425 degrees Fahrenheit.

On a baking sheet, arrange the onion, bell pepper, broccoli florets, carrots, and mushrooms in an even layer.

Drizzle the olive oil over the vegetables.

Place in the oven for 20 minutes to roast.

While the vegetable roast, combine the soy sauce, mirin, sesame oil, honey, sriracha, and ginger in a small saucepan over medium heat.

Bring the glaze to a boil, then reduce to medium-low heat and let it simmer for 10 minutes.

Set aside after removing from the heat.

Remove the vegetables from the oven and place them in a large mixing bowl.

Toss immediately with the prepared glaze.

If desired, garnish with sesame seeds and sliced green onions.

Conclusion 

Beautiful right? “As you can see, roasted potatoes and carrots are a simple yet satisfying dish that’s perfect for any occasion. 

With our tips and tricks, you’ll be able to make them with ease and enjoy them to the fullest. So, give it a try and make your next meal a memorable one. Your tongue will be grateful, and your family and friends will be impressed, roast away!