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Easy Garlic Herb Roasted Potatoes and Carrots

A white bowl filled with golden brown roasted potatoes and carrots, sprinkled with fresh parsley.
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Make golden, crispy roasted potatoes and tender, caramelized carrots using this simple sheet pan recipe. It is a flavorful, gluten-free side dish perfect for weeknights or holiday meals.

Ingredients

Scale
  • 2 lbs Yukon Gold potatoes, cut into 1-inch pieces
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the cut potatoes and carrots.
  3. Drizzle the vegetables with olive oil. Add the minced garlic, rosemary, thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with oil and seasonings.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to promote crisping.
  5. Roast for 35 to 45 minutes, stirring halfway through the cooking time. The potatoes should be golden brown and crispy, and the carrots should be tender.
  6. Remove from the oven and serve immediately as a perfect side dish.

Notes

  • For extra crispy potatoes, soak the cut potatoes in cold water for 30 minutes before drying them completely.
  • If you want to add zucchini, add it during the last 15 minutes of roasting time to prevent it from becoming too soft.
  • This recipe pairs well with roasted chicken, turkey, or beef.

Nutrition

Find it online: https://devourdish.com/roasted-potatoes-and-carrots-recipe/