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roasted vegetables on a sheet pan

Oven Roasted Potatoes and Carrots

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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 155kcal
Author Ashley C.


  • 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