Name: Roast Potatoes and Carrots Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ lbs. Russet or Idaho potatoes, peeled and cut into 1 ½-inch pieces; 1 ½ lbs. carrots, peeled and cut into 1-inch pieces on a diagonal; ¼ cup avocado oil; 1 ½ tsp. paprika; 1 ½ tsp. garlic powder; 2 tsp. kosher salt; ¼ tsp. ground black pepper; ½ tsp. honey; 1 ½ Tbsp. fresh chopped rosemary; ¼ cup grated Parmesan cheese, optional

If there’s ever a side dish that manages to be both humble and downright irresistible at the same time, it’s these Roast Potatoes and Carrots. Each bite delivers golden, crispy potatoes with just the right amount of caramelized sweetness from the carrots, topped off with rosemary and a whisper of Parmesan. The savory aroma that fills your kitchen is guaranteed to tempt everyone who walks in, and the beautifully roasted colors make this dish a showstopper on any table. Whether you’re planning a family dinner, a festive holiday spread, or just an upgrade to your weeknight meals, Roast Potatoes and Carrots always deliver big flavor and comfort.

Roast Potatoes and Carrots Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple, focusing on just a handful of wholesome, accessible ingredients. Each one brings something special to the table, from vibrant color to deep, satisfying flavor or a dose of crispy texture.

Russet or Idaho potatoes: Their starchy flesh turns perfectly creamy on the inside and crisp on the edges.
Carrots: Choose firm, sweet carrots for color and natural caramelized flavor.
Avocado oil: This oil withstands high oven heat for ultra-crispy, golden veggies.
Paprika: Adds a subtle smokiness and brilliant color to your roast potatoes and carrots.
Garlic powder: Boosts the savoriness and works its magic throughout the dish.
Kosher salt: Seasoning at its best, bringing out the flavor of both veggies.
Ground black pepper: A gentle background warmth to balance the sweetness.
Honey: Just a touch, but it’s enough to enhance those caramelized, crispy bits.
Fresh chopped rosemary: The woodsy, piney flavor lifts the entire roast to new heights—definitely worth using fresh!
Grated Parmesan cheese (optional): For extra savory depth and a delicate cheesy crust.

How to Make Roast Potatoes and Carrots

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 425 degrees Fahrenheit—this high temperature is essential for turning the potatoes and carrots irresistibly crispy. Line a rimmed baking sheet with parchment paper to make cleanup a breeze and prevent sticking, then set it aside while you get the veggies ready.

Step 2: Season the Vegetables

In a large mixing bowl, combine your peeled and chopped potatoes and carrots. Drizzle them with avocado oil, and then sprinkle over the paprika, garlic powder, salt, pepper, honey, and freshly chopped rosemary. Use your hands to toss thoroughly, ensuring every piece is evenly coated with oil and seasonings—this step is key to achieving that perfect roasted color and flavor.

Step 3: Arrange and Bake

Spread the seasoned vegetables out onto your prepared baking sheet, laying them in a single layer for even roasting. Cover the pan with foil to help first steam and soften the veggies without drying them out. Bake on the middle rack for 25 minutes to get things started.

Step 4: Uncover, Toss, and Crisp Up

After 25 minutes, remove the foil and give everything a good toss with a spatula so nothing sticks or browns too much on one side. Now’s the time to sprinkle over that Parmesan cheese, if you’re using it, and mix it through for an added punch of flavor. Bake uncovered for another 20 to 25 minutes, until the roast potatoes and carrots are golden, fork tender, and crisped at the edges.

Step 5: Rest and Serve

Let the pan cool for a few minutes after removing from the oven—this gives the veggies a chance to settle and makes serving easier. All that’s left is to pile them onto a platter and watch them disappear!

How to Serve Roast Potatoes and Carrots

Garnishes

A generous shower of freshly chopped parsley or a sprinkle of extra rosemary right before serving brings a pop of fresh color and herbaceous finish. For maximum visual wow, a final dusting of Parmesan or a crack of black pepper never goes amiss with roast potatoes and carrots.

Side Dishes

Roast Potatoes and Carrots are versatile enough to shine alongside almost any main. They’re perfect with roast chicken or beef, a holiday ham, or your favorite vegetarian protein. Try adding a crisp green salad or steamed green beans, and you’ve got a balanced, satisfying meal.

Creative Ways to Present

Transform leftovers by piling roast potatoes and carrots onto flatbreads with a dollop of yogurt sauce, or fold them into breakfast hash for a hearty start to the day. You can even skewer leftovers and reheat them on the grill for a fun spin at your next cookout.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras (lucky you), tuck them into an airtight container after cooling. They’ll keep well in the fridge for up to 3 or 4 days, making them a fantastic addition to grain bowls, salads, or even omelets throughout the week.

Freezing

While you can freeze roast potatoes and carrots for up to 3 months, keep in mind that some of that delightful texture will be lost after thawing. The vegetables might turn a bit softer, but they’ll still add nice color and flavor to casseroles or soups when repurposed.

Reheating

To recapture that fresh-from-the-oven crispiness, spread your leftovers on a baking sheet and reheat at 400 degrees Fahrenheit until heated through, about 12-15 minutes. They’ll regain some of their roasted snap, and you can even sprinkle over extra Parmesan or herbs if you want to liven things up.

FAQs

Can I use a different type of potato?

Absolutely! While Russet and Idaho are classic for their fluffy interior and crispy edges, Yukon Golds also work beautifully, lending a slightly buttery flavor and a creamy texture to your roast potatoes and carrots.

Do I need to peel the potatoes and carrots?

Peeled potatoes and carrots ensure the softest texture, but if you love earthier notes and extra nutrients, you can simply scrub them well and leave the skins on. It adds a rustic touch and looks especially pretty on the plate.

What if I don’t have fresh rosemary?

Fresh rosemary truly brings this dish to life, but in a pinch, you could substitute with half the amount of dried rosemary. Just know the flavor will be a touch less vibrant, so if possible, go fresh!

Is there a vegan option for the Parmesan cheese?

Definitely! You can either skip the Parmesan or swap in your favorite plant-based grated cheese. You’ll still get all that lovely roasted flavor from the potatoes and carrots base.

Can I add other vegetables?

Roast potatoes and carrots are the stars here, but feel free to toss in parsnips, turnips, or even sweet potato chunks for a colorful, hearty medley. Just try to keep the pieces about the same size so they roast evenly.

Final Thoughts

There’s something truly special about sharing a platter of roast potatoes and carrots with the people you love—it’s simple food, done exceptionally well. I hope you’ll give this recipe a spot in your own kitchen lineup. Let those irresistible aromas fill your home, and don’t be surprised when everyone comes back for seconds!