We make this simple side dish at least once a week throughout the colder months. Carrots and potatoes cook at a similar rate and their flavors combine well. This makes them the perfect duo for a super easy side dish Our personal favorite dishes to serve these with are my Tuscan Chicken, Creamy Garlic Chicken, and Pizza Chicken. And don’t miss my sausage variation below in the tips that make this a one-pan meal.
How to make this recipe step by step
I hope you enjoy these Roasted Potatoes and Carrots! If you do get a chance to make this recipe, I’d love to hear from you in the comments. From there you cut across the quarters to create pieces that are roughly 1.5″ x 1.5″ x .5″ thick. You can use parchment paper to line the baking sheet for easier cleanup, most parchment paper is rated 420-450ºF. Whenever I use parchment paper at high temperatures, I try to make sure there isn’t any extra paper hanging over the sides of the pan to burn and I haven’t had a problem. Roast in the oven for 25-30 minutes or until just tender and lightly browning.
