Oven roasted potatoes and carrots make a simple, satisfying side dish: the potatoes turn crisp at the edges while the carrots become tender and lightly sweet. A hot oven, evenly cut vegetables, and enough space on the pan help both cook at the same pace without steaming.
Ingredients
- 1½ pounds baby potatoes or small Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 pound carrots, peeled and cut into ½-inch-thick diagonal slices
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, for serving (optional)
Instructions
- Heat the oven. Set a rack in the center of the oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment for easier cleanup if you like. Avoid covering the pan with foil if you want the vegetables to brown well.
- Prepare the vegetables. Scrub the potatoes and remove any eyes or blemishes. Cut them into pieces about 1 inch across; halve or quarter baby potatoes as needed. Peel the carrots and slice them on a diagonal into pieces roughly ½ inch thick. Try to keep the pieces similar in size so they finish at about the same time.
- Season. Put the potatoes and carrots in a large bowl. Add the olive oil, salt, pepper, thyme, and garlic powder. Toss until the pieces are evenly coated. You can toss them directly on the baking sheet instead, but a bowl makes it easier to distribute the oil and seasonings.
- Arrange on the pan. Spread the vegetables in a single layer, leaving a little space between pieces. Turn the cut sides of some potato pieces down against the pan for better browning. If the vegetables are crowded, divide them between two baking sheets; overlapping pieces tend to soften rather than roast.
- Roast until tender and browned. Bake for 30–40 minutes, turning the vegetables with a spatula after about 20 minutes. Start checking around 30 minutes: a fork or paring knife should slide easily into the potatoes and carrots, and the edges should be browned. The exact time depends on the size of the pieces and your oven. If the carrots are ready before the potatoes, remove them and return the potatoes to the oven for a few more minutes.
- Finish and serve. Taste and add a little more salt or pepper if needed. Sprinkle with parsley, if using, and serve while hot.
Tips
- Cut for even cooking. Potatoes should be in roughly 1-inch pieces, while carrot slices should be about ½ inch thick. Cut thicker carrots in half lengthwise before slicing if they are especially wide.
- Give the vegetables room. Use a large sheet pan or two smaller pans. Crowding traps moisture, so the vegetables may steam and turn soft instead of developing browned edges.
- Use a suitable oil. Olive oil works well at this temperature. Avocado oil or another neutral oil suitable for roasting is also fine. Coat the vegetables lightly but thoroughly; excess oil can make them greasy.
- Adjust seasoning thoughtfully. Dried rosemary, smoked paprika, or a little onion powder can replace or complement the thyme. If using salted butter or a salty seasoning blend, reduce the added salt and taste after roasting.
Serving Suggestions
Serve these vegetables hot alongside roast chicken, baked fish, pork chops, meatloaf, or lentil patties. They also work as a hearty vegetarian side with beans, greens, or a fried egg. For a simple bowl, pair them with cooked grains and a spoonful of yogurt sauce or tahini dressing. Add fresh parsley, chopped chives, or a squeeze of lemon just before serving to brighten the earthy, sweet flavors. If serving a crowd, keep the vegetables warm in a low oven for a short time rather than leaving them at room temperature for an extended period.
Variations
More herbs: Use rosemary or Italian seasoning instead of thyme. Add delicate fresh herbs such as parsley after roasting, not before, so they stay bright.
Garlic and lemon: Toss with 1–2 minced garlic cloves during the last 10 minutes of roasting to limit burning. Finish with a teaspoon of lemon zest or a squeeze of lemon juice.
Other vegetables: Add chunks of parsnip or sweet potato, keeping pieces close to the size of the potatoes. Softer vegetables such as zucchini cook faster, so roast them on a separate pan or add them partway through.
Spiced version: Replace the thyme with ½ teaspoon smoked paprika and a pinch of cumin. A small pinch of cayenne adds heat; start sparingly and adjust to taste.
Storage and Reheating
Let leftovers cool, then transfer them to an airtight container and refrigerate within 2 hours of cooking. They keep well in the refrigerator for 3–4 days. For food safety, discard cooked vegetables left at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
To reheat, spread the vegetables on a baking sheet and warm in a 400°F (205°C) oven for about 8–12 minutes, turning once, until hot throughout. An air fryer at 375°F (190°C) usually takes 4–7 minutes, depending on the amount. A microwave also works for convenience, though the vegetables will be softer; heat in short bursts, stirring once. Reheat leftovers to 165°F (74°C) if checking with a food thermometer. Freezing is possible for up to 2 months, but thawed potatoes and carrots are usually softer and less crisp.
Frequently Asked Questions
Do I need to parboil the potatoes first?
No. Cut into 1-inch pieces, the potatoes cook through in the same roasting time as the carrots. Parboiling adds a step and can make them fall apart if they are cooked too long before roasting.
Can I use baby carrots?
Yes. Slice them lengthwise if they are thick, then cut them into pieces similar in thickness to the carrot slices in the recipe. Whole baby carrots may take longer to become tender, so check them with a fork and give the pan extra time if needed.
Can I make the vegetables ahead?
You can wash, peel, and cut them a day ahead. Store cut potatoes submerged in cold water in the refrigerator to prevent browning; drain and dry them very well before seasoning. Keep cut carrots in a separate covered container in the refrigerator.
Why are my roasted vegetables soft instead of crisp?
The pan may be crowded, the oven may not have been fully preheated, or the vegetables may have been wet when they went in. Use a large pan, dry the vegetables well, and roast at 425°F (220°C) in a single layer. Turning them once helps brown more sides.
Can I roast them at a different temperature?
Yes, but the cooking time and browning will change. At 400°F (205°C), allow roughly 35–45 minutes; at 450°F (230°C), start checking around 25 minutes and watch closely for over-browning. The vegetables are done when tender all the way through.
Should I peel the potatoes?
Peeling is optional, especially for thin-skinned baby or Yukon Gold potatoes. Scrub them thoroughly and remove damaged spots. Russet potatoes can also be used, but their fluffy texture may make the pieces more prone to breaking when tossed.