Why You’ll Love Roasted Potatoes and Carrots Recipe

I love this recipe because it uses basic ingredients and delivers big results. The vegetables roast evenly, the seasoning is warm and slightly sweet, and everything comes together on one pan. It’s reliable, flexible, and always a hit whether I’m cooking for family or guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 medium carrots peeled and cut into 1-inch pieces
4 medium russet potatoes peeled and cut into 1-inch pieces
2 tablespoons butter unsalted, melted
2 tablespoons maple syrup warmed
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon parsley chopped
salt to taste

Directions

I start by preheating the oven to 425°F so it’s nice and hot for roasting. I prepare a large baking sheet, making sure there’s enough space for the vegetables to spread out.

In a small bowl, I mix together the melted butter, warm maple syrup, garlic powder, paprika, and cayenne pepper until well combined. In a larger bowl, I add the carrots and potatoes, then pour the mixture over them. I toss everything until the vegetables are evenly coated.

I spread the vegetables in a single layer on the baking sheet, making sure they aren’t crowded. I place the pan in the oven and roast, flipping the vegetables halfway through, until they’re tender on the inside and golden around the edges.

Once they’re done, I remove them from the oven, season with salt to taste, and sprinkle chopped parsley over the top before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time is around 15 minutes.
Cook time is about 30 minutes.
Total time is approximately 45 minutes.

Variations

I sometimes add sweet potatoes, parsnips, or onions for extra flavor and variety. When I want a more herby version, I mix in dried rosemary or thyme before roasting. For a less sweet option, I reduce the maple syrup slightly and add more savory spices.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them back in the oven so they regain some crispness, or I use the microwave for a quicker option.

FAQs

Can I use a different type of potato?

I often use Yukon Gold or red potatoes, cutting them into similar-sized pieces for even cooking.

Do I need to peel the vegetables?

I usually peel them, but leaving the skins on works if they’re scrubbed well.

How do I keep the vegetables from getting soggy?

I avoid overcrowding the pan and make sure the oven is fully preheated.

Can I make this ahead of time?

I can prep the vegetables and seasoning ahead, then roast just before serving.

Is this recipe spicy?

It has very mild heat, and I adjust the cayenne depending on my preference.

Can I make this dairy-free?

I replace the butter with olive oil and get great results.

What herbs work well with this dish?

I like parsley, rosemary, thyme, or even a little sage.

Can I double the recipe?

Yes, I just use two baking sheets so the vegetables roast instead of steam.

How do I know when the vegetables are done?

They should be fork-tender with lightly crisp edges.

What dishes pair well with this?

I serve these with roasted chicken, grilled meats, fish, or vegetarian mains.

Conclusion

These roasted potatoes and carrots are a side dish I come back to again and again because they’re easy, flavorful, and dependable. With simple seasoning and a hot oven, the vegetables turn into a comforting addition that makes any meal feel complete.