Potatoes carrots and onions in foil in the oven

Roasted Potatoes and Carrots are healthy comfort food that is perfect for family dinner. The savory flavor pairs well with almost any main dish you’re serving. Plus you can prep these carrots, potatoes, and onions and then put them in the oven while you make the rest of the meal.

Talk about easy and perfect for chilly winter evenings around the table. It’s a hearty and filling side dish.

Oven-roasted potatoes and carrots can be made with or without onions. This recipe is my favorite because I love cooked onions, but I often make it without the onions so it’s more kid-friendly. Or you can just pick them out when you serve them. Not that I’ve ever done that before — nope, never! 

If you’ve check out any of my other carrot side dish recipes, you know I like a very simple ingredient list. I didn’t go to culinary school but I still like being able to put easy, home-cooked meals on the table for my family when we have time. Making baked carrots and potatoes with ingredients I often have in my kitchen is one of my go-to recipes. 

SUGGESTED MAIN DISH RECIPES: Baked Lemon Pepper Chicken, Air Fried Chicken Legs, Panko Breaded Chicken Strips

You can serve these carrots and potatoes with chicken, steak, meatloaf, hamburger patties, turkey, and even fish. They really do pair well with almost every main dish on my usual meal planning rotation. You can even serve them with chicken strips! And yes, I have experience with that as well!

This baby carrots recipe is a savory one. If you’re looking for sweet carrots, try these Roasted Sweet Carrots or Maple Glazed Carrots.

HOW TO ROAST POTATOES AND ONIONS WITH CARROTS

When I cook, I need the convenience factor I look for in every aspect of my life. As a busy mom, things can’t be too complicated or I’ll admit that I don’t get them done.

So I love how easy it is to roast potatoes and onions with carrots to add more interest to our basic carrot dish. I bake them in the oven just like I do when I’m roasting carrots alone. I like to roast them at 425°F.

I recommend that you cut your potatoes into pieces that are smaller than your carrots because they do take longer to cook. You want the potato pieces to be similar in size as well. The same is true for your carrots. That way they will cook evenly.

So then all I do is toss all the veggies in seasonings, then spread them on the baking sheet and roast them!

WHAT TAKES LONGER TO COOK CARROTS OR POTATOES?

As I mentioned above, potatoes typically take longer to cook than carrots. So to make sure that they roast together and are finished at the same time, I recommend cutting the potatoes smaller than the carrots. That will help them roast more quickly and all of the vegetables will be ready to serve at the same time!

HOW TO MAKE OVEN BAKED POTATOES AND CARROTS

For this recipe, you need just a few things to season your vegetables.

• Small red potatoes
• Baby carrots
• Onion
• Olive oil
• Minced garlic
• Thyme
• Salt and pepper

While you heat the oven, line a large baking sheet with foil or parchment paper to make cleaning up easier once the vegetables are done cooking.

Chop the potatoes and the carrots (if needed). If you’re using whole carrots, be sure to wash, peel, and chop them. If you need an easy way to peel carrots, I recommend trying a Y-Shaped Vegetable Peeler! It makes peeling so much easier!

Then dice the onion.

Mix all of the seasonings in a large bowl before adding all of the vegetables. Make sure you get the vegetables well-coated with oil and seasonings.

Then spread the vegetables in a single layer on the baking sheet and pop them in the oven. I recommend stirring the vegetables around at least once during the cooking time.

Serve them warm with your favorite main dish!

This is a side dish you can prepare and then let cook which makes it perfect for busy weeknight dinners or for holidays like Easter and Thanksgiving!

Roasted Carrots and Potatoes

Prep Time10 mins

Cook Time40 mins

Servings: 8

Calories: 117

• 1 lb small red potatoes
• 1 lb baby carrots
• 1 medium onion
• 3 Tbsp olive oil
• 2 tsp minced garlic
• 1 tsp thyme
• 1 tsp salt
• 1 tsp pepper

• Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.

• Wash and dry the potatoes. Then chop the small red potatoes into quarters. Cut potato pieces smaller than carrot pieces so they'll cook in the same time.

• Chop the onion.

• Mix olive oil, garlic, thyme, salt, and pepper in a large bowl.

• Add potatoes, carrots, and onions to the bowl. Mix to coat the vegetables with the oil and seasonings.

• Spread potatoes, carrots, and onions in a single layer on the baking sheet. Roast in the oven for 40 minutes or until they reach desired tenderness. Stir halfway through cooking time.

• Season with more salt and pepper, if desired, and serve warm.

You can use any type of potato you would like in this recipe. Just be sure to chop them into pieces that are similar in size. You also want the potato pieces to be slightly smaller than your carrots as potatoes take longer to cook.

Please note: All nutritional values are estimates. Exact values depend on specific products used.

Calories: 117 kcal

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