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+ servings
roasted vegetables on a sheet pan

Oven Roasted Potatoes and Carrots

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Oven roasted potatoes and carrots is a simple and easy dish that’s prepped in just 10 minutes! It is made in just one pan with a few ingredients for easy cleanup.
5 from 10 votes


  • 3/4 pound carrots, cut into 1 1/2-inch chunks
  • 1 1/2 pounds baby potatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped


  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil and spray with nonstick spray.
  • Place the carrots and potatoes in a large bowl. Drizzle with olive oil and add garlic, salt and pepper. Toss to coat, then spread into a single layer on the baking sheet.
  • Roast for 25 to 30 minutes, tossing halfway through, until vegetables and tender and starting to brown. Remove from oven and sprinkle with parsley before serving.


  • Store leftovers in a sealed container in the refrigerator for up to 3 days.


Calories: 155kcal, Carbohydrates: 26g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Sodium: 337mg, Potassium: 665mg, Fiber: 4g, Sugar: 4g, Vitamin A: 9528IU, Vitamin C: 27mg, Calcium: 35mg, Iron: 1mg
Course: Side Dish
Cuisine: American
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