{"id":7036886,"date":"2026-08-10T18:30:15","date_gmt":"2026-08-10T18:30:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/roasted-potatoes-and-carrots-easy-oven-recipe\/"},"modified":"2026-08-10T18:30:15","modified_gmt":"2026-08-10T18:30:15","slug":"roasted-potatoes-and-carrots-easy-oven-recipe","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7036886","title":{"rendered":"Roasted Potatoes and Carrots (Easy Oven Recipe)"},"content":{"rendered":"


\n<\/p>\n

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\"Overhead<\/figure>\n
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Why This Roasted Potatoes and Carrots Recipe Works<\/strong><\/h2>\n

Crispy edges <\/strong>\u2014 For the crispiest edges on the carrots, be sure to slice them on the diagonal.\u00a0<\/p>\n

Tender centers <\/strong>\u2014 These roasted potatoes and carrots will have the crispiest edges and the most delicious, soft centers.\u00a0<\/p>\n

Simple ingredients <\/strong>\u2014 There are only 7 ingredients in this recipe for oven roasted potatoes and carrots, and four of them are seasonings.\u00a0<\/p>\n

Quick prep time <\/strong>\u2014 It only takes 10 minutes to prep these roasted potatoes and carrots in the oven.\u00a0<\/p>\n<\/div>\n

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Ingredients<\/strong><\/h2>\n
\"Ingredients\"Ingredients<\/figure>\n

Carrots <\/strong>\u2014 Use whole carrots, then peel those and cut them into 1-inch pieces, diagonally.<\/p>\n

Baby gold potatoes <\/strong>\u2014 It\u2019s important to start with baby potatoes as they will roast up in time with the carrots when cut in half. You can also use baby red or fingerling potatoes if you prefer.\u00a0<\/p>\n

Olive oil <\/strong>\u2014 Just a drizzle of EVOO to help keep the spices on each piece of the roasted potatoes and carrots and to keep them from sticking to the parchment paper.<\/p>\n

Garlic powder, dried rosemary, salt, and pepper<\/strong> \u2014 Only 4 simple seasonings are needed for this sheet pan roasted potatoes carrots recipe.<\/p>\n<\/div>\n

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How to Roast Potatoes and Carrots in the Oven<\/strong><\/h2>\n
    \n
  1. First, preheat the oven to 400 degrees and line a large baking sheet (or two) with parchment paper, being careful not to overcrowd the pan(s).\u00a0<\/li>\n
  2. Toss the vegetables with the olive oil, and the seasonings. Spread them out in a single layer on one or two pans.\u00a0<\/li>\n
  3. Put in the oven to roast for 40 minutes, tossing with a spatula at the halfway mark so the vegetables can crisp on both sides. (If you have two sheets, also rotate them on the racks as well.)\u00a0<\/li>\n
  4. Serve.<\/li>\n<\/ol>\n
    \"Steps\"Steps<\/figure>\n<\/div>\n
    \n

    Tips for Crispy Roasted Potatoes and Carrots<\/strong><\/h2>\n
      \n
    • Store any leftover roasted potatoes and carrots in a container with a lid in the fridge for up to 4 days. Do not freeze the leftovers, they will get too mushy.\u00a0<\/li>\n
    • To reheat the leftovers, you can warm them in the microwave or re-crisp them in the oven for a few minutes (being sure to check often so as to not overcook them).\u00a0<\/li>\n
    • The oven temperature should be hot \u2014 400 degrees \u2014 in order to get that perfect crisp on the outside and tender texture on the inside.\u00a0<\/li>\n
    • Be sure to cut the carrots on the diagonal as they take longer to cook than the potatoes, and therefore need more surface area to cook evenly.<\/li>\n
    • While it\u2019s tempting to use foil instead of parchment paper, the veggies will stick to foil and not crisp up evenly.<\/li>\n<\/ul>\n<\/div>\n
      \n

      FAQs<\/strong><\/h2>\n
      \n
      Can I Roast Potatoes and Carrots on the Same Pan?<\/strong><\/strong> <\/p>\n

      Yes, you can roast them in the same pan, or if you\u2019re using two pans, you can make one only carrots and one only potatoes.<\/p>\n<\/p><\/div>\n

      Why Are My Roasted Carrots Soggy?<\/strong><\/strong> <\/p>\n

      Your carrots may be soggy because you didn\u2019t cut them on the diagonal or you roasted them at too low a temperature.<\/p>\n<\/p><\/div>\n

      Do Carrots Cook Faster Than Potatoes?<\/strong><\/strong> <\/p>\n

      Yes, carrots cook faster than potatoes, which is why it\u2019s important to slice them on the diagonal so that they cook at the same time as the potatoes.<\/p>\n<\/p><\/div>\n

      Should I Boil Potatoes Before Roasting?<\/strong><\/strong> <\/p>\n

      There is no need to boil the potatoes before roasting.<\/p>\n<\/p><\/div>\n

      What Temperature Is Best for Roasting Potatoes and Carrots?<\/strong><\/strong> <\/p>\n

      I have found the best temperature for roasting carrots and potatoes is 400 degrees.<\/p>\n<\/p><\/div>\n

      How Long to Roast Potatoes and Carrots<\/strong>?<\/strong> <\/p>\n

      Baby potatoes and carrots should roast in the oven for about 40 minutes. You can always check at the 30-minute mark to see if they\u2019re done to your liking. Keep in mind if they are in 1-inch chunks they will need longer than if you cut the potatoes and carrots into smaller dice.<\/p>\n<\/p><\/div>\n

      Should You Roast Potatoes and Carrots Together?<\/strong><\/strong> <\/p>\n

      For ease of cleaning up I roast the potatoes and carrots together. If you want them separate that\u2019s okay too, follow the same recipe but use two different bowls, one for the carrots and one for the potatoes.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

      \"Overhead\"Overhead<\/figure>\n
      \n

      Variations and Add-Ins<\/strong><\/h3>\n
        \n
      • Spice your potatoes and carrots up \u2014 literally \u2014 by adding other herbs and seasonings that you like. My favorites include garlic, thyme, and rosemary.\u00a0<\/li>\n
      • Finish the potatoes and carrots in the oven once they are done by sprinkling parmesan and\/or a drizzle of balsamic glaze over the top for extra yum.\u00a0<\/li>\n
      • Add onions to this dish. I simply quarter medium-sized white or yellow onions, then let the pieces spread apart as I mix them in the olive oil and spices, then add to the sheet pan and bake as instructed.\u00a0<\/li>\n<\/ul>\n<\/div>\n
        \n

        What to Serve with Roasted Potatoes and Carrots<\/strong><\/h2>\n<\/div>\n
        \"Overhead\"Overhead<\/figure>\n

        When you make this recipe, snap a photo and tag me on social \u2013 I love connecting with you and seeing what you\u2019re up to in the kitchen!<\/em><\/p>\n

        \n
        \n
        \n

        \t <\/p>\n

        \n
        \n
          \n
        • \n

          1. Preheat the oven to 390F and line a large baking sheet with parchment paper \u2013 use two if needed to stop the vegetables overcrowding. You want air to be able to get around them in the oven so they crisp up properly.<\/span><\/p>\n<\/li>\n

        • \n

          2. Toss the vegetables with the olive oil, garlic powder, dried rosemary and a generous amount of salt and pepper. Spread out in a single layer.<\/span><\/p>\n<\/li>\n

        • \n

          3. Roast for 40 minutes, tossing with a spatula halfway so the vegetables can crisp all over. If you\u2019re using two baking sheets, rotate their position in the oven when you do this.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

          \n
          Cutting the carrots \u2013<\/em><\/strong> It is important to cut the carrots on the diagonal as they take longer to cook than the potatoes, so they need more surface area to cook evenly.<\/span><\/span>
          \nUsing parchment paper \u2013<\/strong><\/em> Don\u2019t be tempted to use foil instead of parchment paper, as the vegetable will stick and won\u2019t crisp up properly.<\/span><\/span><\/div>\n<\/div>\n
          \n
          \n

          Calories: <\/span>248<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>43<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>99<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1135<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>21388<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>41<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>64<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n

          Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n

          \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n<\/svg>
          \n<\/span> Leave a star rating or comment below!<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

          Why This Roasted Potatoes and Carrots Recipe Works Crispy edges \u2014 For the crispiest edges on the carrots, be sure to slice them on the diagonal.\u00a0 Tender centers \u2014 These roasted potatoes and carrots will have the crispiest edges and the most delicious, soft centers.\u00a0 Simple ingredients \u2014 There are only 7 ingredients in this […]<\/p>\n","protected":false},"author":1,"featured_media":7036887,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139048,199550],"tags":[8793,281,22331,20594,5521,22542],"dealstore":[],"offerexpiration":[],"class_list":["post-7036886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-easter-recipes","category-easy-side-dish-recipes","tag-carrots","tag-easy","tag-oven","tag-potatoes","tag-recipe","tag-roasted"],"yoast_head":"\nRoasted Potatoes and Carrots (Easy Oven Recipe) - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7036886\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roasted Potatoes and Carrots (Easy Oven Recipe) - 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