These roasted potatoes and carrots are super simple and ready in just 30 minutes! Potatoes and carrots are tossed in a bit of oil and a sprinkling of fresh herbs, then roasted until golden brown and tender. Add this easy and delicious side dish to your holiday table!
What Makes This Recipe So Good
- They require only a handful of super simple ingredients! This side dish recipe is an easy addition to any meal or holiday table.
- It’s an easy, virtually foolproof recipe! Start by tossing all ingredients together in a large bowl. Then, transfer them to a baking sheet and bake for 30 minutes – that’s it!
- They’re healthy, yet incredibly delicious! These dairy free, gluten free, and paleo roasted potatoes and carrots are jam-packed with fiber and antioxidants. Though with how perfectly tender and flavorful they are, no one will ever guess how nutritious they actually are!
Baby Potatoes – This small variety of potato is buttery, soft, and creamy. Baby potatoes are ideal in this recipe and roast alongside carrots until deliciously tender. However, if you don’t have baby potatoes, you can use a pound of russet or yellow potatoes instead. You also have the option to either remove or leave the potato skin on in this recipe. I enjoy a nice crispy skin on my roasted potatoes which is why I skip peeling them for this side dish.
Fresh Thyme – Fresh thyme is a holiday staple! This delicious herb fills my home and kitchen with its out-of-this-world scent every Thanksgiving and Christmas season. If you don’t have fresh thyme, you can replace it with 1/2 teaspoon of dried thyme in this roasted potatoes and carrots recipe. Also, if you prefer fresh rosemary, feel free to replace the thyme with an equal amount of rosemary instead.
- When cutting the carrots for this recipe, attempt to cut them into similar-sized pieces to the potatoes. Once evenly cut, they’ll roast at the same rate as everything else on the baking tray. Don’t worry though, size doesn’t have to be perfect – just similar!
- Potatoes and carrots are both root vegetables, which mean they grow in the ground. Therefore, they have a tendency to be much dirtier than most other produce. So to prepare your potatoes and carrots for the roasted recipe, wash and scrub them very well to remove as much dirt as possible!
- If you prefer more well-done potatoes and carrots, them simply leave them in the oven for 5-10 extra minutes! I found 30 minutes yields a slightly crispy outside with an irresistibly soft and tender inside. However, I know there are a few people out there who prefer a bit more of a char on their roasted veggies, so just cook them for a bit longer if you do!
More Delicious and Easy Side Dish Recipes
- Green Beans with Bacon
- Oven-Roasted Brussels Sprouts with Bacon
- Red Potato Salad
- Air Fryer Asparagus
- 20 Gluten-Free Side Dishes
- Large bowl
- Baking sheet
- Preheat oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
- Add all ingredients to a large bowl and toss to coat potatoes and carrots in seasoning.
- Transfer veggies to baking sheet and bake for 30 minutes or until fork tender.
- Fresh Thyme: If you don’t have fresh thyme, use ½ teaspoon of dried thyme instead.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.