These easy Roasted Potatoes and Carrots are made with Creamer or baby potatoes, tossed in garlic butter, and roasted to perfection—the perfect side dish for any meal.
Check out the step-by-step recipe video down below!
There are so many reasons to love these easy Roasted Potatoes and Carrots!
They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your holiday dinner main course.
They are tossed with homemade garlic butter before baking, which gives them incredible flavor and keeps them from drying out (and helps them develop that golden color!).
If you buy a bag of pre-washed Creamer potatoes, you can save on prep time! Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.
Reader Rating
“This recipe is EXCELLENT! Roasted to perfection!” — Valerie
“Made this tonight and everyone loved it!! I followed the recipe exactly and it was so easy and delicious!! Thank you for another great recipe!!” — Christine
Roasted Potatoes and Carrots Ingredients:
Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you can get your hands on fresh herbs, that’s even better!
- Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
- Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
- Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
- Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic powder is fine in a pinch. If you do substitute powder, use about ⅓ teaspoon for every garlic clove.
- Salt and Pepper
- Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.
Recipe Tip
As easy as this recipe is, there is one thing that can cause it to turn out poorly: not cutting the veggies the same size.
The carrots and potatoes should be in roughly equal-sized pieces, or they won’t be done at the same time.
How to Make Roasted Potatoes and Carrots
Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.
- Preheat the Oven and Make the Garlic Butter: To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
- Season the Potatoes and Bake: Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce, spread on the pan and bake.
- Check for Doneness: Check the vegetables to see if they are cooked to your liking. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
- Serve: Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.
Roasted Potatoes and Carrots Variations
Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable side dish!
- Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
- Skip the chopping: short on prep time? Try my No-Fail Roasted Potatoes instead.
- Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
- 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 Potatoes and Carrots
These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. 😉 Here are some family favorites:
- Instant Pot Whole Chicken Recipe or the Perfect Roast Chicken: The perfect combo for Sunday dinner!
- Instant Pot Pot Roast Recipe or Easy Pot Roast recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
- Crockpot Turkey Breast or Easy Turkey Meatloaf: Great for a small gathering.
- Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.
- Honey Garlic Pork Tenderloin: sauce and delicious!
How to Store and Reheat Leftovers
To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.
To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.
Roasted Potatoes and Carrots
written by Ashley Fehr
Ingredients
- 1.5 lb Creamer potatoes
- 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
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Tag @thereciperebelNote: 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!
Christine says
This dish was a hit with my family, they loved it! Is it possible to marinate the potatoes and carrots over night to save time?
Ashley Fehr says
Cut potatoes don’t store well unfortunately, so I don’t recommend it. I’m so glad you liked it!
Teresa says
This was delicious! Thank you, Ashley, for the great recipes! I’ve tried 3 so far, and all have been wonderful! You are helping me get out of my cooking rut!
Valerie says
This recipe is EXCELLENT! Roasted to perfection!
The Recipe Rebel says
Hi Valerie! So glad you enjoyed the recipe! Thank you for this kind review!
Christine says
Made this tonight and everyone loved it!! I followed the recipe exactly and it was so easy and delicious!! Thank you for another great recipe!!
Carol W. says
Hi Ashley. It’s Christmas time here and I found your roasted potato’s and carrots recipe. I will follow it exactly with the baby potato’s cut in half and baby carrots cut to size also. Two questions: Can I use garlic salt instead of regular salt and can after roasting can I just warm in the micro waive? We have to travel an hour away and I don’t think it’s going to stay warm that long. Plus I don’t know much oven room there will be. Suggestions? I’ll let you know how it turns out.
Robin says
Can I add squash towards the end. If so how long for sliced yellow neck.
The Recipe Rebel says
Hi Robin! You likely could, I just haven’t tested it myself. If you decide to experiment, I’d love to know how it turns out!
Kathy S Olson says
We all loved this recipe. Used baby Yukon Golds. I also used Italian seasoning instead of the suggested ones. Added extra butter when they were done roasting. Yum.
Ashley Fehr says
Thanks Kathy!
Karen Kolasa says
How can I make this in my slow cooker? I work all day but would love to have a side that is ready when I get home.
Ashley Fehr says
Hi Karen! They won’t be golden but they can definitely be cooked in the slow cooker. Depending on your slow cooker the vegetables may not need a full day in the slow cooker, maybe 4-6 hours on low?
Anna says
Added parsnips too. Yummy!
Ashley Fehr says
Great idea!
Sue says
Just made it tonight, delicious, added dry ranch and parmesan, totally yummy!
Ashley Fehr says
Thanks Sue! The ranch is a great addition!
Mama Schick says
Tasty AND simple! Thanks
Ashley Fehr says
thank you!
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!!
Ashley Fehr says
I am so glad to hear that! It is a favorite of ours too!
Patricia Vatta says
“Tastiest potatoes I’ve had in a long time!” said my granddaughter, when I served these for dinner last night.
Ashley Fehr says
I’m so happy to hear that!
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!
Sophie Heath says
The perfect side dish! Loved how easy it was to make too!
Ashley Fehr says
Thanks Sophie!