Oven Roasted Potatoes and Carrots are here to save the day! An easy and healthy recipe that gets you 2 side dishes in one pan. Serve with a perfectly cooked chicken breast or cast iron skillet pork tenderloin. Let's roast💃
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!🥳
More Sheet Pan Recipes
📝Ingredients
- 1 bag mini potatoes
- 6 large carrots
- Olive oil
- Dried rosemary
- Dried oregano
- Dried basil
- Dried parsley
- Kosher salt
- Pepper
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😄
🔪How to roast potatoes and carrots at the same time
Pre-heat the oven to 425 degrees F. Cut your mini potatoes in half and your carrots to about ½ inch thick.
Place cut veggies in a large mixing bowl and top with dried herbs and olive oil.
Toss to coat everything together.
Place on a baking tray and bake for 40 minutes at 425 degrees F, stirring halfway.
Top Tip
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.
Hope you love these roasted carrots and potatoes like we do.
~April
📖 Recipe
Roasted Potatoes and Carrots (one pan)
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.
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