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Roasted Baby Carrots and Potatoes

Deep rich flavor with a soft center and crispy flavorful edges is what oven roasted baby carrots and potatoes brings to the table! Flavor with a little rosemary and garlic and WOWZA! Perfect dinner dish! 

bowl of roasted baby carrots and potatoes

Roasted Baby Carrots and Potatoes

Want to see your family eating veggies like they’ve never eat them before? The quickest and tastiest way is to line them up (the veggies, not your family) on a baking sheet, sprinkle with oil, salt, pepper and a few herbs and roast them in a hot oven for about half an hour!

Roasted Baby Carrots and Potatoes (we especially like new baby potatoes) turn magical in the oven! Roasting brings out the deep sweet and hearty flavors that you just don’t find a raw baby carrot (or potato for that matter!)

Just look at those caramelized edges! WHooo WEEE!

baking sheet of ingredients

What You Need for Perfect Roasted Baby Carrots and Potatoes

table of ingredients

Technically, all you need for roasted vegetables of any type is just some oil, but you’ll always be happier if you add some salt and pepper.

I find that I never go wrong when I add some herbs and in this case, we prefer rosemary and garlic.

  • Olive Oil (or other cooking oil) – Keeps everything from sticking and adds needed fat to the recipe
  • Small Bag of Baby Carrots –  these are the rainbow variety, just because it’s fun! Any baby carrot will do. You can even use full size carrots, just cut them down into this size.
  • Small bag of baby potatoes – I chose the yellow ones because of the exceptionally thin skin but any baby potato will do
  • Fresh Rosemary – I grow my own, so it’s easy to find. If you have any trouble finding it, it’s fine to use the dried variety.
  • Minced Garlic – Feel free to use fresh minced garlic instead of jarred, it will sure smell better when it’s roasting!
  • Salt/Pepper – I like to use Kosher salt for this project.

PRO TIP: Like me, you might want to designate just one of your baking sheets for roasting. Over time, roasting tends to darken them and your pan will soon look like mine! I like for my other baking sheets to remain a lighter color for when it’s cookie time!).

How To Roast Baby Carrots and Potatoes

collage of instructions

Cut the Potatoes into smaller chunks – this is so that the carrots and potatoes will cook in the same amount of time. If the potatoes are golf ball size or larger, cut into four and only cut in half if they are smaller.

Season Everything and Spread It Out On the Pan – This is so that everything cooks evenly. If you crowd roasting vegetables on a pan, they will steam instead of roast. Not what you want.

Turn the Potatoes Cut Side Down – This is so that the lovely char develops on that cut side making a beautiful toasted edge piece! YUM!

Turn and Add Garlic 10 Minutes Before Done – This way the garlic doesn’t become burnt and your veggies have time to cook on the other side!

How To Serve Roasted Baby Carrots and Potatoes

Obviously, you are likely to serve this as a side dish, but actually, you could just add some browned ground beef, sausage or chicken and it would make a lovely “bowl” for dinner.

In fact, top with a fried egg and I think you might become famous!

What Goes With This Dish?

You’ll find ALL KINDS of terrific dishes that go with these roasted baby carrots and potatoes, but we especially love…

This crockpot roast (it doesn’t have potatoes and carrots in it).

Stuffed Burgers

Tips and Tricks

  • Cut the potatoes in half if smaller than a golf ball and in 4 pieces if larger than a golf ball so that they cook evenly with the carrots.
  • If your baby carrots are larger than the usual baby carrots, cut them in half.
  • Make sure that the oil and spices completely cover the surfaces of the potatoes and carrots.
  • Only add the garlic near the end of roasting so that it doesn’t burn, its more delicate.

If You Enjoyed This Carrot Recipe, You Might Also Enjoy These Other Carrot Recipes…

How to Boil Carrots

Frozen Carrots

How To Cook Canned Carrots

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Watch How To Make Roasted Baby Carrots and Potatoes

Roasted Baby Carrots and Potatoes

Deep rich flavor with a soft center and crispy flavorful edges is what oven roasted baby carrots and potatoes brings to the table! Flavor with a little rosemary and garlic and WOWZA! Perfect dinner dish!
5 from 1 vote
Print Pin Rate
Course: Side
Cuisine: American
Keyword: roasted baby carrots and potatoes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 273kcal
Author: Wendi Spraker

Ingredients

  • 24 oz baby Potatoes
  • 16 oz baby Carrots
  • 2 stalks Rosemary minced
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 3 Tbs Olive Oil
  • 3 Tbs Minced Garlic

Instructions

  • Preheat the oven to 400.
  • Cut the baby potatoes in half if less than the size of a golf ball, if the same or larger, cut into 4 pieces.
  • Remove the leaves of rosemary from the stem and chop finely and set aside.
  • Place the potatoes and carrots onto a baking sheet and sprinkle with salt and pepper. Drizzle with the olive oil and using your hands, shuffle the veggies around and thoroughly coat everything with oil. Sprinkle well with the rosemary and toss to coat.
  • Spread everything out on the baking sheet so that air can circulate well. Turn the cut side of the potatoes down towards the baking sheet.
  • Roast in the oven for 20 minutes. Remove, sprinkle with the minced garlic and toss well with a spatula.
  • Return to the oven and roast for an additional 10 minutes or until the potatoes and carrots are tender.

Notes

  • Cut the potatoes in half if smaller than a golf ball and in 4 pieces if larger than a golf ball so that they cook evenly with the carrots.
  • If your baby carrots are larger than the usual baby carrots, cut them in half.
  • Make sure that the oil and spices completely cover the surfaces of the potatoes and carrots.
  • Only add the garlic near the end of roasting so that it doesn't burn, its more delicate.

Nutrition

Nutrition Facts
Roasted Baby Carrots and Potatoes
Amount Per Serving
Calories 273 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Sodium 391mg16%
Potassium 1009mg29%
Carbohydrates 41g14%
Fiber 7g28%
Sugar 7g8%
Protein 5g10%
Vitamin A 15638IU313%
Vitamin C 38mg46%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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A VERSE TO SHARE

I’ll be the first to admit, I’m not the best at following this, but I need to be better and so I’m reminding myself here…

1 Timothy: 2-4

First of all, then, I urge that supplications, prayers, intercessions, and thanksgivings be made for all people, for kings and all who are in high positions, that we may lead a peaceful and quiet life, godly and dignified in every way. This is good, and it is pleasing in the sight of God our Savior, who desires all people to be saved and to come to the knowledge of the truth.

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Wendi J Spraker

Tuesday 20th of October 2020

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