Roasted Potatoes & Carrots

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Roasted potatoes and carrots are about as simple as a side dish gets, and they go with almost anything. The vegetables are tossed with olive oil and dried herbs and roasted in a hot oven until the potatoes are crisp at the edges and the carrots are tender and sweet.

Both are among the cheapest vegetables in the produce section all year, and both keep for weeks. That makes this an easy side to add to a holiday menu without adding much to the bill.

One large rimmed sheet pan is all you need.

Ingredients and Swaps

• Potatoes: Yukon Gold or red potatoes roast up creamy inside with no peeling. Russets get the crispiest edges.
• Carrots: Whole carrots cut into thick slices. Baby carrots work too. Halve the fat ones.
• Herbs: Dried rosemary and thyme. Italian seasoning is a fine swap, and fresh herbs can go on at the end.
• Oil: Olive oil, or any oil that handles high heat.

Tips for Crispy Roasted Vegetables

• Cut to match. One-inch potato cubes and ½-inch carrot slices cook in the same time.
• Dry them first. If you rinse the potatoes, pat them dry. Wet vegetables steam.
• Use a big pan. Spread everything in a single layer with some space. Crowding is the main reason roasted vegetables turn out soft.
• Flip once. Turning the vegetables halfway browns more than one side.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $2.36 from Walmart, $2.21 from ALDI · Per Serving – $0.55 to $0.59

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Roasted Potatoes & Carrots

Potatoes and carrots tossed with olive oil, rosemary and thyme and roasted at high heat until golden and tender.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 4 medium potatoes about 1½ pounds, cut into 1-inch cubes
• 3 large carrots cut into ½-inch slices
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme

Method

 

1. Preheat the oven to 425°F.
2. On a large rimmed sheet pan, toss the potatoes and carrots with the olive oil, salt, pepper, rosemary and thyme.
3. Spread the vegetables in a single layer.
4. Roast for 30–35 minutes, turning halfway through, until the potatoes are golden and both vegetables are tender when pierced with a fork.
5. Taste, add more salt if needed and serve.

Notes

• Add 2 cloves of minced garlic during the last 10 minutes.
• Toss with chopped fresh parsley before serving.
• Parsnips can replace the carrots for a sweeter flavor.

What to Serve Them With

They fit next to nearly any main: Pineapple-Honey Glazed Ham, Top Round Roast Beef, Simple Roast Chicken or Honey Glazed Pork Chops. They’re part of our Christmas Dinner for 4 menu.

Storage and Reheating

• Refrigerate: Up to 4 days in an airtight container.
• Reheat: Spread on a sheet pan and bake at 400°F for 10 minutes to bring back the crisp edges.
• Freeze: Up to 1 month. The potatoes soften after thawing, so re-crisp them in the oven.
• Leftovers: Chop and fry with an egg for a quick breakfast hash.

Roasted Vegetable Questions

Do I need to peel the potatoes and carrots?

No. Scrub them well. The skins add texture and save time.

Can I add other vegetables?

Yes. Parsnips, sweet potatoes and onions roast in the same time. Add quicker vegetables like broccoli or green beans for the last 15 minutes.

Can I prep them ahead?

Cut carrots keep in the fridge for a couple of days. Cut potatoes should be kept covered in cold water so they don’t brown, then drained and dried well before roasting.