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Roasted Potatoes and Carrots

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!
Course Side Dish
Cuisine Christmas, Easter, Easy, Holiday, Side Dish, Weeknight Meal
Keyword Roasted Potatoes and Carrots
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 186kcal
Author Chrissie

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)

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.

Video

Notes

It's possible to use larger potatoes in this recipe instead of baby potatoes. Simply cut the large potatoes into 2-inch chunks. 
To make this recipe ahead of time, simply prepare as directed and store in the fridge in an airtight container until ready to roast. 

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 497mg | Potassium: 877mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8853IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 2mg