Roasted Potatoes and Carrots

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.

Want to save this recipe?

Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

Name *

Email *

Consent

• By signing up for our newsletter, you agree to receive occasional emails from us. It’s free and always will be. See our Privacy Policy.

Save

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.

How to Make Roasted Potatoes and Carrots

Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.

1. 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.
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, spread on the pan and bake.
3. 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.
4. 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!
• 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.

Pin this recipe to save for later

Pin this recipe to your favorite board

Roasted Potatoes and Carrots

written by Ashley Fehr

5 from 36 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!

Save Saved Review

Print

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine American

Course Side Dish

Servings 8 people

Calories 148.97cal

Cook ModePrevent your screen from going dark

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

US Customary – Metric

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

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

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

• Pierogies with Bacon and Onions (Pierogi)
• Honey Glazed Carrots
• Layered Broccoli Salad