Roasted Potatoes and Carrots with Rosemary

Roasted potatoes and carrots are a perfect side dish to go along with any meal. They're slightly crunchy on the outside and soft and perfect on the inside.

Seasoned oven roasted chopped potatoes and carrots in a square bowl garnished with a sprig of rosemary

I've been on a bit of a roasted vegetables kick lately.  I find that I'm completely loving the flavor of vegetables cooked this way!

Why This Recipe Works

  • Roasted potatoes and carrots are a perfect side dish to go along with any meal.
  • The simple ingredients of extra virgin olive oil, salt, pepper, and spices mixed together make them burst with flavor!
  • They're always slightly crunchy on the outside and soft and perfect on the inside.
  • The heat from the oven and the vegetables on the baking pan produce a wonderful caramelization.  It gives the potatoes a gentle scarring around the edges which make them delightfully crispy.

Roasted potatoes and carrots are a perfect side dish to go along with any meal. The other day when I made a deliciously fork-tender beer braised pot roast, the obvious choice for a side dish for me were these intensely flavorful oven roasted potatoes and carrots with rosemary

A closeup of a plate of Braised pot roast and roasted Potatoes and Carrots

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Potatoes: I use small red potatoes in this recipe and I really do love their taste and texture. Red potatoes will keep their pretty red skin color when roasted and they stay slightly firm throughout the roasting process.
  • Carrots: I use baby carrots, but chopped regular carrots will work just fine.
  • Rosemary, salt and pepper: For flavor.
  • Garlic: 2 cloves of garlic, sliced.

How to Make This Recipe

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, mix all the ingredients together well.
  3. Transfer to a baking pan and bake for 25-30 minutes, or until potatoes can easily be pierced with a fork.

Expert Tips

  • To ensure even cooking, cut the potatoes and carrots to roughly the same size.
  • To achieve beautiful browning and crisp, roasted perfection, vegetables need to be arranged in a single layer on the pan.
  • Roast vegetables at 400 F. The high temperature allows the vegetables to be perfectly crisp on the outsides and cooked on the insides.
  • To make clean-up easier, line the baking pan with aluminum foil or parchment paper.

Frequently Asked Questions

Do I Have To Peel The Potatoes and Carrots For Roasting?

If you're using large carrots, I prefer to peel my carrots before roasting but it is not required. If you choose not to peel, scrub them with a vegetable brush to make sure you get rid of any dirt or debris before roasting.

Can I Add Other Vegetables To This Dish?

Yes! You can add any other vegetables that you already have on hand.

Enjoy!

Roasted Potatoes and Carrots with Rosemary

Roasted potatoes and carrots are a perfect side dish to go along with any meal. They're slightly crunchy on the outside and soft and perfect on the inside.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 8 small red potatoes, scrubbed and quartered
  • 2 cups baby carrots
  • 1 tablespoon fresh chopped rosemary or 1 teaspoon dried
  • 2 cloves garlic, sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix all the ingredients together well.
  • Transfer to a baking pan and bake for 25-30 minutes or until potatoes can easily be pierced with a fork.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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