This recipe is featured in our Whole Life Meal Plan. We are big fans of roasting vegetables at To Taste. Roasting brings out the natural sweetness in vegetables, making them even more delicious. This rosemary roasted potatoes and carrots recipe is a quick and easy side dish that will bring more color to your table!
Learn How to Make the Recipe
Three Must-Know Cooking Skills
For recipe success, learn how to:
Learn how to cut vegetables like a pro in our knife skills 101 course!
Culinary Tips for the Best Rosemary Roasted Potatoes & Carrots
Mixing the oil with the herbs and spices before adding the carrots and potatoes helps with even flavor distribution.
When the rosemary scatters away on the cutting board while chopping, use the spine (top) of your knife to drag the rosemary back into a pile. This will help keep your knife sharp for longer.
Some baby carrots have a lot of water packaged with them. If this is the case, drain excess water, then use a dish towel to pat the carrots mostly dry. Moisture is the enemy of browning, so for crisp roasted veggies, this is an important step!
Cut larger baby carrots in half lengthwise, and half or quarter potatoes as needed to make them all a similar size. Evenly-sized cuts ensures everything finishes cooking at the same time!
If using a 1-pound bag of carrots, you are welcome to use a kitchen scale to measure out exactly 12 ounces, but you definitely don’t have to. Simply eyeball ¾ of the bag and trust us that the recipe will still turn out great!
Don’t overcrowd the pan! Overcrowding causes steaming – also not great when trying to make golden roasted carrots and potatoes. This recipe should fit on a standard baking sheet, but if you use the full pound of carrots or increase the recipe, you will need to use another baking sheet.
Learn more about roasting vegetables and our memorable ROAST WELL acronym here!
Ingredient Substitutions
- Canola Oil: substitute avocado or olive oil.
- Fresh Rosemary: substitute 1 ½ teaspoons dried cracked rosemary or 3/4 teaspoon powdered rosemary, but note that the flavor won’t be as strong.
- Baby Carrots: use traditional orange carrots or multi-colored for a fun presentation. Substitute regular carrots, either sliced or julienned (sticks). Cut into a similar size as baby carrots.
- Baby Potatoes: use any color or a mix of colors. Small fingerling potatoes will also work. You can also use diced russet, red, or Yukon gold potatoes, but this will increase prep time.
Recipe Variations
To make roasted potatoes and carrots with rosemary and thyme, add 2 teaspoons of fresh thyme with the herbs. Thyme leaves are typically small, so you don’t need to chop them.
To make garlic rosemary roasted potatoes and carrots, add ¼ teaspoon garlic powder in with the oil mixture.
Want to keep the recipe simple? You can leave the rosemary out and simply toss the oil, salt, pepper, and veggies together on the pan. (But note that you will be missing out on the delicious flavors and health benefits of the rosemary!)
If you have picky eaters, you can roast the vegetables separately. Simply place them on opposite sides of the pan or separate baking sheets and roast until fork tender.
Just want carrots? Check out our rosemary roasted carrots recipe.
Just want potatoes? Follow our roasted baby potatoes with fresh herbs recipe.
Equipment Recommendations
You just need a few kitchen essentials for this recipe:
Health Benefits of Roasted Vegetables with Rosemary
Most Americans don’t eat enough vegetables. Did you know that half of your plate should be fruits and vegetables?! This can be a healthy vegetable side dish for any lunch or dinner. The featured ingredients in this recipe are rosemary, potatoes, and carrots.
Rosemary
Many of the world’s healthiest populations consume rosemary regularly. This aromatic herb contains polyphenols that may promote brain, heart, and liver health. Additionally, rosemary may help control blood sugar, prevent cancer, and decrease inflammation. (1)
Potatoes
Many people think that potatoes are unhealthy, and while we wouldn’t recommend eating only potatoes, they can certainly be a part of a healthy, balanced diet! The potatoes we need to eat less of are those that are highly processed and fried, such as tater tots, french fries, chips, and modified potato starches (found in many packaged foods). Whole potatoes can provide a great source of important nutrients, such as potassium, Vitamin C, and fiber!
Carrots
You’ve probably heard that carrots are good for vision, and while they won’t keep you from needing glasses, they may help prevent night blindness. Carrots contain fiber, vitamins, and phytonutrients that have beneficial effects on immune function, skin cells, heart health, cancer prevention, and more. Choose different colors of carrots – orange, purple, and yellow – for an even broader range of benefits. (2)
How to Serve Pan Roasted Potatoes with Rosemary and Carrots
Make a balanced plate by serving roasted veggies with a healthy protein, such as roasted fish. Leftover roasted vegetables are great hot or cold on their own or in green salads.
Roasted Potatoes and Carrots Storage Tips
Allow carrots and potatoes to cool, then store in an airtight container. Roasted carrots and potatoes will last for up to 1 week in the refrigerator, but they will definitely lose some crispness as they sit.
Reheat in the oven for best texture. Place cold potatoes on a sheet pan and place in the oven. Turn the oven to 350ºF. Once the oven reaches 350º, the potatoes should be warmed and ready to eat!
Want more plant-forward side dish recipes?
Try out these flavorful favorites!
Rosemary Roasted Potatoes and Carrots
Ingredients
- 2 Tablespoons canola or avocado oil
- 1 ½ Tablespoons chopped fresh rosemary (~3, 4" sprigs)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 12 ounces baby carrots
- 1 ½ pounds baby potatoes
Instructions
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Do not peel. Cut larger potatoes to match the size of the smallest in the bag. Half or quarter as needed.
- Combine oil, rosemary, salt, and pepper in a large bowl. Add carrots and potatoes and toss to coat.
- Place carrots and potatoes on a sheet pan. Do not overcrowd the pan. Roast ~25-30 minutes or until edges are brown and veggies are easily pierced with a fork. Enjoy!
