Herb Roasted Potatoes and Carrots
by Sommer Collier — last updated on Oct 20, 2025 
When it comes to easy and cozy side dishes, these herb roasted potatoes and carrots are one of my favorites to make again and again. Hearty chunks of potatoes and sweet carrots get baked to golden perfection, all coated in a delicious blend of aromatic herbs that are packed with fresh flavors.
During the fall and winter months, when the days are shorter and colder, nothing makes my family happier than a warm, comforting dinner. From savory and indulgent casseroles, to creamy soups and slow roasted meats, chilly weather calls for easy and hearty meals that fill you up! And all of these wonderfully cozy recipes call for equally delicious side dishes, which is where these herb roasted potatoes and carrots come in. Like these steamed potatoes, this oven baked version with carrots is seriously quick and easy to make. I toss chunks of potatoes and sweet carrot chunks in lots of olive oil and a fragrant blend of herbs like rosemary and thyme. That all bakes up to golden perfection and every bite is packed with big, bold flavors that make this dish an excellent option for simple grilled proteins, holidays, a weeknight dinner and every special occasion you can imagine!
Sue – ⭐⭐⭐⭐⭐ This recipe is the BEST of the best – the vegetable s are delicious and even better the next day. It is so simple to prep and cook – you just pop them in the oven and let them cook while preparing the rest of the meal. I love Sommer’s recipes and this one is no exception :) Many thanks
Table of Contents
Sommer’s Recipe Highlights
Easy and Quick – This beautifully roasted crisp and tender side dish is ridiculously easy to make. All you need to do is to chop up some potatoes and carrots and toss them in a delicious blend of aromatic herbs. Just pop them in the oven and let them bake up!
The Perfect Side Dish – Whether I’m making these for a cozy weeknight dinner or having guests over to celebrate the holidays, I always make these roasted potatoes and carrots. They pair with virtually every main, from grilled meats and baked fish, to more complicated slow roasted recipes. Honestly, I even love to have these on their own because they’re that tasty and filling!
Simple Ingredients – Like my quintessential lemon garlic potatoes, this recipe is made using only wholesome and simple ingredients — just a handful of fresh root vegetables, olive oil and dried herbs! It’s great for customizing with your favorite veggies and seasonings, and terrific to make as part of a meal prep for lunch leftovers.
Key Ingredients and Tips
- Mini potatoes – I use baby Dutch yellow potatoes, but you can also use small Yukon Gold, mini red potatoes, fingerling potatoes, or sweet potatoes cut into 1-inch chunks.
- Carrots – I love carrots because they add a gorgeous pop of color, and a subtle sweetness. They’re the perfect sturdy root vegetable because it holds up to high roasting heat!
- Olive oil – A really good quality olive oil helps the seasonings stick to the potatoes and carrots, and they make them roast up into golden crispy perfection!
- Seasonings – I like to use a blend of dried thyme, rosemary, garlic powder and fresh parsley. They all add the perfect amount of herby, earthy flavors.
- Melted butter – I always finish off this dish with some melted butter because they add so much incredible richness to every bite!
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – I always start off this roasted potatoes and carrots dish by heating up the oven to 425 degrees Fahrenheit.
Cut and peel – Then, I chop up the potatoes into smaller chunks, and peel and slice the carrots into about a half inch pieces. I throw all of those chunks onto a baking sheet.
Season – I pour some olive oil over the veggies, and then sprinkle on all of those delicious herbs — the thyme, rosemary, salt, pepper and garlic powder. I love to use my hands to massage all of the oil and herbs into the carrots and potatoes.
Bake – Then, I pop them in the oven for about half an hour. I know they’re cooked when they’re fork tender. To finish them off, I coat them in some melted butter and fresh parsley!
Recipe Variations
- Root vegetables – Instead of carrots, use any other sturdy and hearty root veggies like turnips, beets, Brussel sprouts or cauliflower!
- Heat – Try adding a pinch of cayenne pepper for some heat!
- Lemon pepper – Use a lemon pepper seasoning to serve with a citrus forward main dish like these chicken thighs!
- Parmesan – Sprinkle on some parmesan for a delicious cheesy finish!
- Sweet – Drizzle on some honey or a little bit of maple syrup for a fun sweet and savory twist.
Serving Suggestions
There is so much flavor in this delicious side dish, it pairs perfectly with simple main proteins like a well-cooked steak or chicken breasts. Whether it’s an extravagant holiday dinner or an easy weeknight dinner, here are some of my favorite ways to pair these tasty herb roasted potatoes and carrots:
- Top them off with some avocado chunks for a delicious quick lunch.
- Pair them with stuffed flank steak and glazed ham for an extravagant holiday meal.
- Serve them with juicy roasted chicken or a simple baked salmon fillet for a more nutritious weeknight dinner.
Storing
Leftover roasted veggies are great to keep and use in lunch meal preps throughout the week. Stored in an airtight container they will keep well for up to 5 days.
Microwave leftovers for quick reheating, or toss back in the oven on a baking sheet for ten to fifteen minutes until they’re hot.
Frequently Asked Questions
Carrots can take longer to roast than potatoes, so in order to make sure that they roast in the same amount of time, make the carrot pieces smaller than the potatoes and you will have a much more even bake.
Yes and no! The skins on the potatoes are delicious and totally edible, so you don’t need to peel the potatoes. Just clean them really well under some water before you chop them up. Now, for the carrots, I like to peel them. But again, that’s totally up to you!
Yes! This is actually a wonderful recipe to make ahead, because it stores well in the fridge and it heats up equally well, too. If you are making these ahead of time, I recommend reheating them in the oven because they come out crispier than if they were to heat up in the microwave.
Good question! I like to poke a fork through the potatoes and carrots. If they easily pierce through those crispy chunks, then the potatoes and carrots are cooked.
Ah, sometimes that happens if you overcrowd the baking tray. That’s why I recommend spreading these out and leaving some room between the pieces. If there’s too much moisture it can lead to the potatoes and carrots essentially steaming, instead of crisping up into golden bits of perfection!
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Looking for More Easy Healthy Side Dishes? Be Sure to Try:
Herb Roasted Potatoes and Carrots
Video
Ingredients
- 1 ½ pounds mini potatoes
- ¾ pound carrots
- 1/3 cup olive oil
- 1 teaspoon dried thyme 1 tablespoon fresh
- 1 teaspoon dried rosemary 1 tablespoon fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup fresh chopped parsley
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Cut the largest mini potatoes in half. Leave the smallest potatoes whole. Peel and slice the carrots into ½ inch rounds. Place both the potatoes and carrots on the baking sheet.
- Drizzle the olive oil over the top. Sprinkle with thyme, rosemary, salt, pepper, and garlic powder. Toss well to coat. Then spread the vegetables out in a single layer. (You can also mix the oil and seasoning in a separate bowl and pour over the top.)
- Bake for 25-30 minutes, until fork tender. Add the melted butter and fresh parsley. Toss to coat. Serve warm.
Ohmygoodness!! This is amazing! This is going to be my go-to!
This is a simple and tasty side dish that is always a compliment to many meals! Love making this!
these are going to be the perfect addition to my friendsgiving dinner menu! thank you so much for sharing this recipe!
these veggies are amazing and a constant in this house!
This recipe is the BEST of the best – the vegetable s are delicious and even better the next day.
It is so simple to prep and cook – you just pop them in the oven and let them cook while preparing the rest of the meal.
I love Sommer’s recipes and this one is no exception :)
Many thanks
My kids loved this!! So tasty and it is really easy to make!
Love to make this, so yummy.
IT doesn’t get much better than these potatoes! Delicious!
This recipe is just to DIE for! Love these so much!