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 delicate Creamer 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!

Roasted halved potatoes and carrots, garnished with fresh parsley, on a parchment-lined sheet pan.
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December is almost here—and for many of us, it is the craziest month of the year!

With all of the holiday prep on top of your normal daily, weekly, and monthly responsibilities, it can be a little much at times. That ordinary to-do list that’s already a mile long? Yes, it just about doubles in December! Sometimes I think the entire season is one headlong rush toward Christmas morning and Christmas dinner!

This is just one more reason 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 Christmas main course.

And if you use The Little Potato Company’s Creamer potatoes, like I do, there’s no need for washing, peeling or chopping (though I halve them, because I’m usually feeding smaller mouths). Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

A sheet pan of roasted vegetables on a white work surface. A bunch of fresh parsley is in the upper right corner of the frame, while a bag of The Little Potato Company Blushing Belle Creamer potatoes is in the lower right corner.

Recipe 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 use 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 granules are quick, easy, and turn out really tasty in this recipe. If you do substitute granules, 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.
A white serving dish full of roasted potatoes and carrots, garnished with fresh parsley sprigs.

How to Make Roasted Potatoes and Carrots

As easy as this recipe is, there is one thing that can cause it to turn out poorly: not cutting the veggies to size. The carrots and potatoes should be in roughly equal-sized pieces, or they won’t be done at the same time. So you may need to cut the carrots into smaller pieces or halve any unusually large potatoes. As I mentioned before, I usually halve mine anyway, to make serving the littles easier!

  1. Preheat the Oven and Make the Garlic Butter. Your oven should be preheated to 400°F. 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.
  2. 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 (being careful not to burn yourself if the butter mixture is still hot). Spread the veggies out on a parchment-lined baking sheet, and bake for 30 minutes.
  3. Check for Doneness. After 30 minutes, check the vegetables to see if they are as tender as you would like. 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.
  4. Serve. Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Tips and Variation Ideas

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 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!
  • 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:

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.

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Roasted Potatoes and Carrots

5 from 11 votes
These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine American
Course Side Dish
Servings 8 people
Calories 148.97cal

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

Calories: 148.97cal | 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 cooking potatoes in oven, roasted new potatoes, roasted root vegetables

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Note: 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!

More Christmas Side Dishes

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. 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!!

  2. 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.

  3. 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.

  4. 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?

  5. 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!!

  6. Patricia Vatta says

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

  7. 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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