There’s something magical about roasted vegetables. The way they caramelize in the oven, the subtle crunch of golden edges, and the warmth of garlic and herbs—it’s comfort food at its finest. Easy Garlic Herb Roasted Potatoes and Carrots are a delicious, no-fuss side dish that pairs beautifully with just about anything.

The first time I made these, I was in need of a quick and easy addition to a family dinner. With a handful of pantry staples and fresh veggies, this dish came together effortlessly. The aroma of garlic and rosemary filled the house, and the tray was empty within minutes of hitting the table!

Whether you’re cooking for a weeknight dinner or a holiday feast, this recipe is a crowd-pleaser that’s sure to shine. Let’s get roasting!

Easy Garlic Herb Roasted Potatoes and Carrots is a simple side dish featuring tender roasted vegetables with crispy edges, tossed in a blend of olive oil, garlic, and herbs. It’s ready in just 30-40 minutes and requires minimal prep, making it perfect for busy cooks.

This dish is versatile, healthy, and customizable—use your favorite herbs or mix in other root vegetables for variety. It’s gluten-free, vegan-friendly, and guaranteed to become a household favorite.

The Story Behind This Recipe

One Sunday, while prepping a roast chicken for dinner, I realized I needed a side dish that was hearty yet effortless. With a bag of baby carrots and a few potatoes in my pantry, I decided to roast them with garlic and herbs.

When the tray came out of the oven, the vegetables were golden and glistening, infused with the perfect balance of flavors. My husband declared it “the best veggie dish ever,” and even the kids devoured every bite. Now, it’s a staple in our dinner rotation, and I love experimenting with different herb combinations.

Why These Roasted Veggies Stand Out

• Simple ingredients: Just potatoes, carrots, olive oil, and seasonings.
• Easy to make: Minimal prep and hands-off cooking.
• Delicious and versatile: Pairs well with everything from roast chicken to grilled steak.
• Healthy: Packed with fiber, vitamins, and wholesome goodness.
• Customizable: Add your favorite herbs, spices, or vegetables.

What You Need for Easy Garlic Herb Roasted Potatoes and Carrots

• 1 lb baby potatoes (halved if large)
• 1 lb baby carrots
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• 1/2 tsp paprika (optional, for color and flavor)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make Easy Garlic Herb Roasted Potatoes and Carrots

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
2. Prepare the vegetables: Wash the potatoes and carrots thoroughly. Cut larger potatoes in half or quarters for even cooking.
3. Season the vegetables: In a large mixing bowl, combine the potatoes and carrots with olive oil, minced garlic, rosemary, thyme, paprika (if using), salt, and pepper. Toss well to coat evenly.
4. Spread on the baking sheet: Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.
5. Roast: Bake for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
6. Garnish and serve: Sprinkle with fresh parsley and serve hot as a side dish to your favorite main course.

Tips for Perfect Easy Garlic Herb Roasted Potatoes and Carrots

• Cut evenly: Ensure all the vegetables are similar in size for even cooking.
• Don’t overcrowd the pan: Give the vegetables space to crisp up rather than steam.
• Flip halfway: Stir or flip the vegetables halfway through roasting for even browning.

Substitutions and Variations

• Swap the vegetables: Use sweet potatoes, parsnips, or beets for a colorful mix.
• Add cheese: Sprinkle Parmesan during the last 5 minutes of roasting for extra flavor.
• Make it spicy: Add a pinch of red chili flakes or cayenne pepper for a kick.

Make a Healthier Version

• Reduce the oil: Use 2 tbsp of olive oil or spray with cooking spray to cut down on fat.
• Skip the salt: Replace salt with a salt-free herb blend for a low-sodium version.
• Add greens: Toss in fresh spinach or kale during the last 5 minutes of roasting.

Closing for Easy Garlic Herb Roasted Potatoes and Carrots

And there you have it—Easy Garlic Herb Roasted Potatoes and Carrots a side dish that’s as simple as it is delicious. Whether it’s for a cozy weeknight meal or a holiday spread, this recipe is guaranteed to impress. Don’t forget to share your creations with us—we’d love to see how you make it your own. Happy roasting!

Frequently Asked Questions for Easy Garlic Herb Roasted Potatoes and Carrots

Can I use regular carrots instead of baby carrots?
Yes, just peel and slice them into similar-sized pieces.

Do I need to peel the potatoes?
No, leaving the skins on adds texture and nutrients.

Can I make this recipe ahead of time?
Yes, roast the vegetables and reheat in the oven before serving.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.

Can I freeze roasted vegetables?
While they’re best fresh, you can freeze them for up to 2 months.

Can I add other vegetables?
Absolutely! Try onions, bell peppers, or zucchini.

Can I use dried parsley instead of fresh?
Yes, but fresh parsley adds a brighter flavor.

How can I make the veggies crispier?
Roast at 425°F and avoid overcrowding the baking sheet.

What’s the best way to reheat these?
Reheat in a 375°F oven until warmed through to maintain crispiness.

Are these gluten-free?
Yes, this recipe is naturally gluten-free.

Can I use a different oil?
Yes, avocado oil or melted butter works well.

What’s the best protein to pair with this dish?
Serve with roast chicken, grilled steak, or baked salmon for a complete meal.

Easy Garlic Herb Roasted Potatoes and Carrots

Recipe by CutsfoodCourse: All Recipes, Dinner Recipe, Lunch Recipe, Occasions, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb baby potatoes (halved if large)

• 1 lb baby carrots

• 3 tbsp olive oil

• 3 garlic cloves, minced

• 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)

• 1 tsp dried thyme (or 1 tbsp fresh thyme)

• 1/2 tsp paprika (optional, for color and flavor)

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Directions

• Preheat the oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
• Prepare the vegetables: Wash the potatoes and carrots thoroughly. Cut larger potatoes in half or quarters for even cooking.
• Season the vegetables: In a large mixing bowl, combine the potatoes and carrots with olive oil, minced garlic, rosemary, thyme, paprika (if using), salt, and pepper. Toss well to coat evenly.
• Spread on the baking sheet: Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.
• Roast: Bake for 30-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
• Garnish and serve: Sprinkle with fresh parsley and serve hot as a side dish to your favorite main course.