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    You are here: Crunchy Creamy Sweet / Side Dish / Roasted Potatoes and Carrots

    Roasted Potatoes and Carrots

    Published: Sep 2, 2020 · Modified: Sep 21, 2020 by Anna 6 Comments · This post may contain affiliate links.

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    These Roasted Potatoes and Carrots are tossed with garlic butter and seasoning and roasted in the oven. Easiest vegetable side dish you can make in under 30 minutes!

    Serve them with skillet chicken thighs, Lemon Pepper Chicken or braised pork chops. They complement any meat dish!

    Potatoes and carrot chunks in a white bowl.

    There is no easier side dish than roasted vegetables. It's my favorite way to prepare them! Today, we are taking two classic veggies, potatoes and carrots, tossing them with garlic butter and seasoning and roasting in the oven to perfection. It's a simple yet delicious side dish recipe that pairs perfectly with any meat dish.

    Ingredients:

    • potatoes: I used baby golden potatoes but Russet work too
    • carrots
    • butter: I used unsalted
    • seasoning: salt, pepper, sweet paprika, fresh thyme or rosemary
    • garlic: fresh, minced
    Baby potatoes and carrots on a round cutting board.

    How to make Roasted Potatoes and Carrots?

    • Start by washing your vegetables.
    • Cut them into large chunks, preferably the same size for even cooking.
    • In a bowl, whisk melted butter with seasoning and garlic.
    Cut up potatoes and carrots in a bowl.
    • Pour seasoned butter over veggies and toss to coat.
    • Arrange vegetables on a baking sheet, in a single layer. Use two baking sheets, if needed.
    • Roast in preheated oven for 25 to 30 minutes.
    Seasoning vegetables and placing on baking sheet.

    Variations:

    • add protein: bite-size pieces of chicken or pork can be added to vegetables and roasted together
    • more veggies: add broccoli, cauliflower, Brussels sprouts, etc
    • cheese: sprinkle freshly-grated Parmesan cheese over veggies before roasting

    Storing:

    You can store leftovers in a container with a lid, in the fridge. Please, note that the texture will be much softer, the longer you refrigerate the vegetables. They are best served fresh.

    Chunks of vegetables on a baking sheet.

    More vegetable side dish recipes:

    • Roasted Asparagus
    • Roasted Brussels Sprouts
    • Sauteed Kale with Bacon
    • Baked Eggplant
    • Baked Acorn Squash
    • Sauteed Green Beans

    For more recipes like this one, feel free to browse our Side Dish category.

    If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment!

    Potatoes and carrot chunks in a white bowl.

    Roasted Potatoes and Carrots

    Author: Anna
    These Roasted Potatoes and Carrots are tossed with garlic butter and seasoning and roasted in the oven. Easiest vegetable side dish you can make in under 30 minutes!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 346 kcal

    Ingredients
     
     

    • 2 lbs baby potatoes
    • 2 lbs carrots
    • 3 tablespoons unsalted butter melted
    • 1/2 teaspoon sweet paprika
    • 2 teaspoons minced garlic
    • 1 teaspoon fresh thyme
    • 1/2 teaspoon salt

    Instructions
     

    • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
    • Wash potatoes and carrots well. Cut into bite-size chunks, keeping them the same size for even roasting.
    • In a small mixing bowl, whisk melted butter with paprika, garlic, thyme and salt.
    • Pour seasoned butter over veggies and toss to coat.
    • Arrange vegetables on a baking sheet, in a single layer. Use two baking sheets, if needed.
    • Roast in a preheated oven for 25 to 30 minutes.
    • Serve.

    Notes

    Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 346kcal | Carbohydrates: 62g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 462mg | Potassium: 1681mg | Fiber: 11g | Sugar: 13g | Vitamin A: 38298IU | Vitamin C: 59mg | Calcium: 107mg | Iron: 3mg
    Tried this recipe?Leave a comment with rating below!

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      Recipe Rating




    1. Natasha says

      September 03, 2020 at 7:30 pm

      5 stars
      Roasted potatoes and carrots are really good!! Tried them tonight and will definitely make them again soon. Nice and crispy on the outside and the inside is perfectly cooked. Thanks so much for the recipe!

      Reply
      • Anna says

        September 03, 2020 at 10:27 pm

        That's wonderful! Thank you, Natasha!

        Reply
    2. Katie says

      September 03, 2020 at 3:56 pm

      5 stars
      Made this for the family and it was a hit!

      Reply
      • Anna says

        September 03, 2020 at 10:27 pm

        Yay! Thanks, Katie!

        Reply
    3. Lola says

      September 03, 2020 at 3:28 pm

      5 stars
      This looks like a perfect appetizer!

      Reply
    4. Kristyn says

      September 03, 2020 at 3:24 pm

      5 stars
      I could eat this with just about everything! Simple, tasty, healthy, I could go on and on!

      Reply

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