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Roasted Potatoes and Carrots

Prep Time 10 mins
Total Time 50 mins
Servings 8 people

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These easy Roasted Potatoes and Carrots are made with Creamer potatoes, tossed in garlic butter and roasted to perfection – the perfect side dish for any meal! With step by step recipe video down below.

roasted potatoes and carrots on pan with parchment paper

December is here, which for us and I think many of you is always the craziest month of the year!

There are Christmas concerts and programs, family get togethers, Christmas shopping and baking and prep, and add in all of your other daily responsibilities and it can be a little much at times.

I confess that this year we are skipping some of the chaos, and we are leaving on the 13th for a tropical family getaway! I’m honestly not sure if this will make the season less crazy or more, or maybe a bit of both.

When we get back it will be straight into Christmas dinners of all sorts, and easy is going to be the name of the game!

These Roasted Potatoes and Carrots are an easy and delicious side dish that you can serve with just about anything: a Christmas turkey (try my Crockpot Turkey for an easy holiday meal!), ham, a simple roast chicken or a delicious roast beef.

Using Creamer potatoes from The Little Potato Company makes these Roasted Potatoes and Carrots even easier — they require no washing, no peeling, no chopping (though I halve them because I’m usually feeding smaller mouths šŸ˜‰ ). Simply toss them with your seasoning and your carrots, throw them on a sheet pan and bake.

At this time of year it’s nice to add some color to your meal, and Creamer potatoes come in fun colourful varietals – red, blue, and yellow!

And with everything we’ve got going on this time of year, I need all the help I can get!

roasted potatoes with Creamer potatoes bag on white background

If you love the ease of The Little Potato Company’s Creamer potatoes, you might also enjoy these Garlic Parmesan Scalloped Potatoes and Carrots RecipeCheesy Make Ahead Mashed Potatoes Recipe, or these Crockpot Scalloped Potatoes.

How to make Roasted Potatoes and Carrots:

  1. First, make your garlic butter. We’re using melted butter because it mixes easily, and is perfect for tossing our veggies in! Feel free to make some swaps to incorporate your favorite flavors or add a little more kick. I like to make it in a large bowl so I can add my vegetables right to the same bowl to toss.
  2. Make sure that your carrots are about the same size as the halved Little potatoes so they will cook in about the same amount of time — You can either slice your carrots lengthwise, or slice them into rounds. I prefer to slice them because they’re easier for the little ones.
  3. Toss your Creamer potatoes and carrots in all of that flavor, and throw them on a sheet pan lined with parchment paper. This isn’t totally necessary, but it really makes clean up easy and prevents any sticking.
  4. Serve! If you prefer, you can save a little garlic butter to toss with your vegetables again just before serving. And yes, Little potatoes are a vegetable (bonus: these Little ones are a good source of potassium, and essential nutrients)
roasted potatoes and carrots in white bowl with fresh parsley on white background

Variations on these Roasted Potatoes and Carrots:

  • Make them dairy-free: opt for vegan margarine when preparing your garlic butter, or use oil instead.
  • Make them gluten-free: these Roasted Potatoes and Carrots are naturally gluten-free — like all Creamer potatoes — but it’s always a good idea to check all of your labels before someone with allergies or Celiac disease.
  • Spice it up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
  • Cheese it up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to serve with Roasted Vegetables:

This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Roasted Potatoes and Carrots

5 from 3 votes
These easy Roasted Little Potatoes and Carrots are tossed in garlic butter and roasted to perfection – the perfect side dish for any meal! With step by step recipe video down below.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine American
Course Side Dish
Servings 8 people
Calories 148.97kcal

Ingredients

  • 1.5 lb Creamer potatoes any varietal by The Little Potato Company
  • 4 large carrots peeled, sliced diagonally, 1cm thick
  • 1/3 cup unsalted butter melted
  • 1 tablespoon minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • fresh parsley for garnishing as desired

Instructions

  • Preheat oven to 400 degrees F.
  • Halve the Creamer potatoes and place in a large bowl with sliced carrots.
  • In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.
  • Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.
  • Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.
  • Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.
  • Brush with reserved garlic butter before serving if desired.

Nutrition Information

Calories: 148.97kcal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg
Keywords roasted carrots, roasted potatoes

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. GarysQueen says

    I always seem to mess up when I try to roast veggies. They’re either not cooked completely or they’re burned. Not to mention very little flavor. This recipe was so easy that even I couldn’t mess it up! Absolutely Delicious!! I did one of your variation suggestion and sprinkled (a good amount!) Parmesan cheese on top before baking. Yum! I didn’t use the potatoes in your recipe, but used russet because I had them on hand. Again, this was delicious!! I think my favorite was the carrots though! I will add more carrots next time! This recipe is a keeper. Going to try you 3 ingredient No Fail Roasted Potatoes next time! Thanks!!

  2. Patricia Vatta says

    “Tastiest potatoes I’ve had in a long time!” said my granddaughter, when I served these for dinner last night.

  3. Beth says

    It’s like you know my schedule! December is pretty crazy over here too so I am in love with this easy, flavorful dish! Thank you for a dish that is easy for me to make and tasty for my family to enjoy!

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