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!
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
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.
- 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.
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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.
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.
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Roasted Potatoes and Carrots
Ingredients
- 2 lbs baby potatoes
- 2 lbs carrots
- 3 tablespoons unsalted butter melted
- ½ teaspoon sweet paprika
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme
- ½ 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.2 lbs baby potatoes, 2 lbs carrots
- In a small mixing bowl, whisk melted butter with paprika, garlic, thyme and salt.3 tablespoons unsalted butter, ½ teaspoon sweet paprika, 2 teaspoons minced garlic, 1 teaspoon fresh thyme, ½ teaspoon 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.
Jola says
Yes! This recipe is tried and tested. A great alternative for dinner
jola says
How we enjoyed it is indescribable. Delicate on the inside and crispy on the outside.
Natasha says
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!
Anna says
That's wonderful! Thank you, Natasha!
Katie says
Made this for the family and it was a hit!
Anna says
Yay! Thanks, Katie!
Lola says
This looks like a perfect appetizer!
Kristyn says
I could eat this with just about everything! Simple, tasty, healthy, I could go on and on!