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    Home » Recipes » Gluten Free Side Dishes

    Roasted Potatoes and Carrots Recipe {one pan!}

    Oct 11, 2022 · Leave a Comment

    Jump to Recipe Print Recipe

    Oven Roasted Potatoes and Carrots are here to save the day! An easy and healthy recipe for roasted veggies so you get 2 side dishes in one pan. This delicious pan of roasted mini potatoes and nutritious carrots is perfectly seasoned with a classic blend spices found in your cupboard and olive oil. Now let's roast!

    Roasted Potatoes and Carrots on a white plate.

    It's the holiday season and oh MAN, I need me some easy, healthy side dishes.

    Enter this recipe for oven roasted potatoes and carrots!

    The best part about this recipe? The potatoes and carrots cook AT THE SAME TIME and ON THE SAME PAN.

    So you've got 2 side dishes in one and we're saving dishes.

    Hooray!🥳

    Every year I try to plan ahead and get prepared as far in advance as humanely possible but if you're like me, things just come up, and best laid plans and thwarted with a Christmas cake.

    But holidays or not, gluten-free eating for life takes no breaks🚫

    Just getting started with gluten-free eating? Cut out these foods STAT. Grab the cheat sheet here.

    And when you're first going gluten-free and in need of healthy, no-brainer side dishes, that's where these potatoes and carrots really save the day.

    Be sure to go bookmark these other roasted vegetable recipes on my site too - all naturally gluten-free, easy to make and delicious: Oven Roasted Yellow Potatoes with Lemon Greek Yogurt Sauce, Simple Roasted Broccoli and Potatoes (one pan) and Roasted Carrots with Garlic and Parmesan Cheese.

    Now let's get you ROASTING🔥

    Roasted Potatoes and Carrots on a white plate.
    Baby carrots can work in this recipe too. If using large (full) potatoes, cut them a similar size for roasting.
    Jump to:
    • 📝Ingredients
    • 🔪How to roast potatoes and carrots at the same time
    • 📹Watch the web story
    • 💃Variations
    • 🥣Equipment
    • 🥡Storage
    • 🥘What to serve with roasted potatoes and carrots
    • Top tip
    • Want more?
    • 📖 Recipe

    📝Ingredients

    Here's what you'll to make these potatoes and carrots:

    • 1 bag mini potatoes
    • 6 large carrots - you could also use baby carrots if you have those
    • Olive oil
    • Dried rosemary
    • Dried oregano
    • Dried basil
    • Dried parsley
    • Kosher salt
    • Pepper

    See recipe card for quantities.

    If you don't have mini potatoes, you can totally use large, baking potatoes (like yellow or white).

    Be sure to cut them into a small enough size so they cook at approximately the same time as the carrots.

    And if you don't have whole carrots, you can substitute in baby carrots. No need to cut those😄

    Roasted Potatoes and Carrots on a pan.
    No butter or garlic here, this roasted veggie recipe uses olive oil and dried herbs.

    🔪How to roast potatoes and carrots at the same time

    Showing a slice of carrot ½ inch thick.

    Pre-heat the oven to 425 degrees F. Cut your mini potatoes in half and your carrots to about ½ inch thick.

    Bowl of sliced carrots and potatoes topped with dried herbs.

    Place cut veggies in a large mixing bowl and top with dried herbs and olive oil.

    Bowl filled with potatoes and sliced carrots with dried spices.

    Toss to coat everything together.

    Oven Roasted Potatoes and Carrots on parchment paper.

    Place on a baking tray and bake for 40 minutes at 425 degrees F, stirring halfway.

    📹Watch the web story

    Roasted Potatoes and Carrots

    💃Variations

    If you have more veggies to use up, why not add them in?

    Other vegetables you could roast include:

    • Broccoli pieces
    • Brussel sprouts
    • Cauliflower florets
    • Garlic cloves
    • Green beans or French green beans
    • Pearl or sweet onions
    • Shallots

    And if you're roasting cauliflower, be sure to make extra for this Roasted Cauliflower and Chickpea Curry🥘

    Oven Roasted Potatoes and Carrots on parchment paper.
    An easy spice blend goes perfectly with these roasted carrots and potatoes.

    🥣Equipment

    All you need is one big pan for this recipe or 2 smaller cookie sheets for roasting.

    🥡Storage

    Leftover roasted potatoes and veggies are good for up to 3 days in the fridge.

    They don't freeze great after roasting in the oven so I wouldn't recommend it.

    🥘What to serve with roasted potatoes and carrots

    This recipe is a fantastic way to get 2 side dishes in one. Which means, if you're looking for a balanced meal, all you need is some protein!

    Try serving these roasted veggies with:

    • Chicken - like this Cast Iron Skillet Chicken Breast
    • Fish - such as this Easy Baked Salmon with Mango Salsa
    • Pork, try Cast Iron Skillet Boneless Pork Chops with Homemade Spice Rub
    • Even along side a soup like this Hamburger Soup with Sweet Potatoes {Easy Recipe}
    A white plate filled with roasted Potatoes and Carrots.

    Top tip

    Roasting time is forgiving! If you love a super crispy carrot slice and browned with a crispy skinned-potato, leave the veggies roasting for 10 - 15 minutes more and stir them one more time on the pan so they don't get TOO crisp (aka burnt.)

    Hope you love these roasted carrots and potatoes like we do.

    If you try the recipe, please rate and comment. I would love to hear from you!❣️

    ~April

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    📖 Recipe

    Roasted Potatoes and Carrots on a white plate.

    Herb Roasted Potatoes and Carrots

    Oven Roasted Potatoes and Carrots are here to save the day! An easy and healthy recipe for roasted veggies so you get 2 side dishes in one pan. This delicious pan of roasted mini potatoes and nutritious carrots is perfectly seasoned with a classic blend spices found in your cupboard and olive oil.
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: roasted carrots, roasted potatoes, roasted vegetables
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 people
    Author: April

    Equipment

    • 1 large sheet pan or 2 cookie sheets

    Ingredients

    • 5 carrots about 2 cups sliced
    • 1 bag mini potatoes (1.5 lbs)
    • 2 tablespoon olive oil
    • 1 tablespoon rosemary
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley
    • 1 teaspoon Kosher salt and fresh ground pepper

    Instructions

    • Pre-heat oven to 425 degrees F. Cover a large sheet pan with parchment paper.
    • Prep carrots by washing and peeling them. Cut into pieces, lengthwise - about ½" thick.
    • Cut potatoes in half.
    • Place carrots and potatoes in a large bowl.
    • Drizzle olive oil overtop and add rosemary, oregano, basil, parsley, Kosher salt and pepper.
    • Toss well to coat potatoes and carrots in everything.
    • Spread out coated veggies on a the prepared pan.
    • Bake in a pre-heated oven for 20 minutes. Stir everything up. Then continue baking for another 20 minutes or until potatoes are softened when pierced with a fork.
    • Serve warm.

    Notes

    Makes about 8 cups total.
    Leftovers are good in the fridge for up to 4 days. Re-heat leftovers in the microwave.

    More Gluten Free Side Dishes

    • Roasted Tenderstem Broccoli
    • Broccoli Chickpea Salad with Feta
    • Easy Butter Lettuce Salad with Pomegranates and Pistachios
    • How to Boil Broccoli {the RIGHT way}

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    Hey there! I’m April, a Registered Dietitian and mum of 2 young boys. I beat my years of painful bloating and unsightly burping by going gluten-free and I'm here to show you how to #BeattheBloat too! Join in for healthy and simple gluten-free recipes. Let's do this!

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