Buttery sheet pan roasted potatoes and carrots straight from the oven for the perfect combination of tender potatoes and sweet carrots.
If you’re looking for a simple and flavorful side dish to complement your next meal, look no further than roasted potatoes and carrots. This classic combination gets a tasty twist that will have your taste buds begging for seconds. With their crispy exterior and tender interior, the roasted potatoes provide the perfect base for this dish. Paired with the naturally sweet and vibrant carrots, this side dish is both visually appealing and packed with flavor.
Not only does this side dish taste amazing, but it is also incredibly easy to make. With just a handful of ingredients and minimal prep work, you can have this delicious dish on your table in no time. So, next time you’re searching for the ideal accompaniment to your meal, give roasted potatoes and carrots a try – your taste buds will thank you.
How To Make Roasted Potatoes And Carrots
Ingredients needed
- Baby Yukon potatoes
- Carrots
- Cooking oil
- Coarse salt & black pepper
- Italian seasoning
- Butter
Quick tips for preparing the best recipe
- Cut up your own carrots. I have tried the carrot chips and they turned out to be. disaster. You’ll need cuts of carrots to survive the heat and shrink without burning. The only way to do this to cut them on the larger side. A great sub would be baby carrots for the recipe, they perform really well.
- Add butter at the end and not in the beginning. To truly get the essence of butter in a dish is to save it until the end. There are recipes with sheet pan dishes that add it in the beginning but this is a mistake.
- Regular Yukon potatoes work just as well. The baby versions just require less cutting but I have not noticed a difference in flavor or texture.
Making the roasted potatoes and carrots in a sheet pan
- Preheat the oven to 400F.
- Prep the carrots and the potatoes. Cut the carrots at least an inch thick.
- In a bowl, toss the carrots and potatoes in oil. Then add Italian seasoning, salt and black pepper.
- Oil the sheet pan as well with about 1 tablespoon of cooking oil.
- Place the seasoned carrots and potatoes in the sheet pan. Make sure the potatoes are all facing flesh side down in the sheet pan.
- Bake the roasted potatoes and carrots for 30 minutes. Then, pour melted butter in the pan and swirl the butter to touch all the ingredients. Place the pan back into the oven for 10 minutes.
- Lastly, once done cooking allow the ingredients to cool a bit then serve.
What to serve with roasted potatoes and carrots
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Roasted Potatoes And Carrots
Equipment
- non-stick sheet pan
Ingredients
- 1 pound baby Yukon potatoes
- 3 large carrots, chopped (sub with 1 lb baby carrots)
- 3 tablespoon cooking oil
- 2 teaspoon coarse salt
- 1 teaspoon coarse pepper
- 1 teaspoon Italian seasoning
- 2 tablespoon butter
Instructions
- Preheat the oven to 400℉.
- Prep the carrots and the potatoes. Cut the carrots at least an inch thick.
- In a bowl, toss the carrots and potatoes in oil. Then add Italian seasoning, salt and black pepper.
- Oil the sheet pan as well with about 1 tablespoon of cooking oil.
- Place the seasoned carrots and potatoes in the sheet pan. Make sure the potatoes are all facing flesh side down in the sheet pan.
- Bake the roasted potatoes and carrots for 30 minutes. Then, pour melted butter in the pan and swirl the butter to touch all the ingredients. Place the pan back into the oven for 10 minutes.
- Lastly, once done cooking allow the ingredients to cool a bit then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
These are delicious! Thank you for sharing.