Easy Oven Roasted Potatoes and Carrots with Garlic and Herbs
Make golden, crispy potatoes and tender carrots with this simple sheet pan recipe. It is a versatile, family-friendly side dish perfect for weeknights or holiday meals.
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1-inch pieces
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the cut potatoes and carrots.
- Drizzle the vegetables with olive oil. Add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
- Roast for 35 to 45 minutes, stirring halfway through, until the potatoes are golden brown and crispy and the carrots are tender.
- Remove from the oven and serve immediately as a perfect side dish.
Notes
- For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them thoroughly.
- This recipe is naturally gluten-free and dairy-free.
- This simple vegetable roast pairs well with chicken, beef, or pork mains.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5
- Sodium: 460
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 5
- Protein: 4
- Cholesterol: 0