This Roasted Potatoes and Carrots recipe is the perfect easy side dish that’s delicious enough for the holidays and easy enough for a weeknight meal! On the table in 40 minutes!
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Roasted Potatoes and Carrots
The holidays are coming quickly and if you’re like me you’re already thinking of ways to save time and energy on your family’s holiday celebrations. There’s no easier side dish than these Roasted Potatoes and Carrots for your holiday dinners and the best part is, you’ll kill two birds with one stone because this dish contains both a starch and a veggie!
Quick and Easy Meal to Make
This Roasted Potatoes and Carrots recipe comes together in under 10 minutes and bakes to perfection in about 30 minutes – it’s easy to prep up to one day ahead of time, store in the fridge, and pop into the oven just before dinner! Trust me, you’re going to love it!
Ingredients for Roasted Potatoes and Carrots
- baby potatoes
- baby carrots
- olive oil
- salt and pepper
- garlic powder
- fresh or dried sage
- fresh or dried thyme
- fresh or dried rosemary
How to Make Roasted Potatoes and Carrots
Time needed: 40 minutes
The Best Time-Saving Tips for Holiday Side Dishes!
- Choose pre-washed and pre-cut veggies.
Although they cost a little more, pre-cut veggies in the produce section can save SO much time!
- Use fresh herbs.
While dried herbs and spices are truly SO easy, fresh ones take just an extra minute or two to chop and the flavour pay-off is amazing (and definitely worth it!).
- Keep the flavours simple.
Choose basic flavours you have on hand and let the flavours of the vegetables shine!
- Prep ahead of time.
If you can, make the side dish ahead of time, cover it, and store in the refrigerator until you’re ready to bake and serve!
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
Can I make this recipe ahead of time?
Yes, follow the instructions and store in an air tight container in the fridge until ready to roast.
Can large potatoes be used in this recipe?
Yes, large potatoes can be used instead. Simply chop them into 2-inch chunks.
Looking for more holiday side dishes? CLICK HERE for all my favourite holiday recipes!
I hope you love this side dish recipe as much as our family does! Let me know in the comments below, what’s your favourite easy side dish? I’d love to know!
Looking for even more delicious recipes? You’ll love these:
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
Roasted Potatoes and Carrots Recipe Video
Watch the video below to see exactly how I make this delicious recipe. You can find more delicious recipe videos on my YouTube channel.
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Roasted Potatoes and Carrots
Recipe: Ingredients
- 3 pounds baby potatoes
- 4 cups baby carrots
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper (or to taste)
- 1 teaspoon garlic powder
- 2 teaspoons freshly chopped sage (or 3/4 teaspoon dried sage)
- 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
- 2 teaspoons fresh chopped rosemary (or 3/4 teaspoon dried rosemary)
Recipe: Instructions
- Preheat your oven to 400 degrees Fahrenheit and prepare a large 9-inch by 13-inch (or equivalent) baking dish by greasing it very lightly with olive oil.
- Wash and dry the baby potatoes, and add them to a large bowl along with the baby carrots, oil, salt and pepper, garlic powder, sage, thyme and rosemary.
- Toss everything very well to coat and pour into the prepared baking dish.
- Bake at 400 degrees Fahrenheit for about 30-35 minutes, or until the potatoes and carrots are fork tender.
- Serve immediately.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.