Roasted Potatoes and Carrots with Garlic Butter | The Recipe Rebel (2024)

written by Ashley Fehr

5 from 35 votes

Prep Time 10 minutes mins

Total Time 50 minutes mins

Servings 8 people

Jump to Recipe

Last updated on February 1, 2024

These easy Roasted Potatoes and Carrots are made with delicate Creamer potatoes, tossed in garlic butter, and roasted to perfection—the perfect side dish for any meal. Check out the step-by-step recipe video down below!

Roasted Potatoes and Carrots with Garlic Butter | The Recipe Rebel (2)

December is almost here—and for many of us, it is the craziest month of the year!

With all of the holiday prep on top of your normal daily, weekly, and monthly responsibilities, it can be a little much at times. That ordinary to-do list that’s already a mile long? Yes, it just about doubles in December! Sometimes I think the entire season is one headlong rush toward Christmas morning and Christmas dinner!

This is just one more reason to love these easy roasted potatoes and carrots. They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your Christmas main course.

And if you use The Little Potato Company’s Creamer potatoes, like I do, there’s no need for washing, peeling or chopping (though I halve them, because I’m usually feeding smaller mouths). Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Roasted Potatoes and Carrots with Garlic Butter | The Recipe Rebel (3)

Recipe Ingredients

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you use fresh herbs, that’s even better!

  • Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
  • Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
  • Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
  • Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic granules are quick, easy, and turn out really tasty in this recipe. If you do substitute granules, use about ⅓ teaspoon for every garlic clove.
  • Salt and Pepper
  • Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.
Roasted Potatoes and Carrots with Garlic Butter | The Recipe Rebel (4)

How to Make Roasted Potatoes and Carrots

As easy as this recipe is, there is one thing that can cause it to turn out poorly: not cutting the veggies to size. The carrots and potatoes should be in roughly equal-sized pieces, or they won’t be done at the same time. So you may need to cut the carrots into smaller pieces or halve any unusually large potatoes. As I mentioned before, I usually halve mine anyway, to make serving the littles easier!

  1. Preheat the Oven and Make the Garlic Butter. Your oven should be preheated to 400°F. To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
  2. Season the Potatoes and Bake. Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce (being careful not to burn yourself if the butter mixture is still hot). Spread the veggies out on a parchment-lined baking sheet, and bake for 30 minutes.
  3. Check for Doneness. After 30 minutes, check the vegetables to see if they are as tender as you would like. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
  4. Serve. Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.

Tips and Variation Ideas

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable dish!

  • Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
  • Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
  • Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
  • Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. 😉 Here are some family favorites:

  • Instant Pot Whole Chicken Recipe: The perfect combo for Sunday dinner!
  • Instant Pot Pot Roast Recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
  • Crockpot Turkey Breast: Great for a small gathering.
  • Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

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Roasted Potatoes and Carrots

written by Ashley Fehr

5 from 35 votes

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine American

Course Side Dish

Servings 8 people

Calories 148.97cal


  • 1.5 lb Creamer potatoes
  • 4 large carrots peeled, sliced diagonally, 1cm thick
  • 1/3 cup unsalted butter melted
  • 1 tablespoon minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • fresh parsley for garnishing as desired

US CustomaryMetric


  • Preheat oven to 400 degrees F.

  • Halve the Creamer potatoes and place in a large bowl with sliced carrots.

  • In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.

  • Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.

  • Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.

  • Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.

  • Brush with reserved garlic butter before serving if desired.

Nutrition Information

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Keywords cooking potatoes in oven, roasted new potatoes, roasted root vegetables

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Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

  • Pierogies with Bacon and Onions (Pierogi)
  • Honey Glazed Carrots
  • Layered Broccoli Salad
Roasted Potatoes and Carrots with Garlic Butter | The Recipe Rebel (2024)


What is the best oil for roasting potatoes? ›

Neutral, low-cost oil such as vegetable oil, canola oil, safflower oil, peanut oil, corn oil, coconut oil, avocado oil, etc., work well for roasting. These oils have a high smoke point, allowing the potatoes to get very hot to achieve maximum crispiness.

How do you keep roast potatoes crispy? ›

If you want to make this roast potatoes day before recipe and keep the potatoes crispy, ensure you put them in hot oil before baking them. This will help the potatoes stay crispy. If you're preparing roast potatoes in advance and find they have gone soggy in the fridge.

Which fat is best for roast potatoes? ›

The best fats and oils for roast potatoes are: Goose fat. Vegetable oil. Sesame oil.

Can you use extra virgin olive oil for roast potatoes? ›

Can you roast potatoes with olive oil? Absolutely! Olive oil enhances the exterior crispiness of roast potatoes while lending them a rich, aromatic taste.

Is it better to cook potatoes in oil or butter? ›

The secret to crispy pan-fried potatoes:

It's simple: Pan-fry with cooking oil(s), not butter. As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. While olive oil does taste great with potatoes, it also has a lower smoking point.

Should you coat potatoes in oil before baking? ›

Adding oil to potatoes before baking is perfectly fine, just a personal preference. Without oil the Idaho russet skin bakes up crispy, with oil the skin will carry a lot of the flavor of the oil so some people have a preference for using olive oil or peanut oil.

Should you boil potatoes before roasting? ›

You don't NEED to, though if you want nice crispy potatoes with fluffy insides, par-boil cut potatoes for ten mins or so, drain in a colander and then shake well to break up the surface. Put into very hot oil and roast until cooked.

Why won't my potatoes get crispy in oil? ›

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

Can you put too much oil in roast potatoes? ›

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Why put flour on roast potatoes? ›

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

Why do my roast potatoes fall apart? ›

The best potato for the job will change throughout the year, as the level of sugar fluctuates with each variety during storage. Dry matter – the non-water part of the potato – also varies. Too much and the potatoes will fall apart when they are cooked, too little and they will be soggy.

What is the best oil for roasting vegetables? ›

For Fat and Flavor When Roasting, Choose Olive Oil or Ghee

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F.

Why not roast with olive oil? ›

This idea that it's not a good idea to cook over high heat with olive oil is fairly common. For a lot of people, the concern is one of health, specifically that olive oil, with its relatively low smoke point of 325 to 375°F (165 to 190°C), degrades more than other oils when exposed to high heat.

Should you roast vegetables with extra virgin olive oil? ›

Don't Skimp on the olive oil!

Toss your veggies with a good-tasting extra virgin oil. Use enough of the oil to coat the vegetables well and give them a glossy look, but don't use too much that you end up with excess oil in the bottom of your bowl. I would say somewhere around 2 tablespoons.

Is it OK to roast vegetables with olive oil? ›

Vegetables need to roast in a single layer without overlapping one another on the baking sheet. This will allow the air to circulate and crisp the outsides (otherwise, the veggies will steam and not crisp). Use Enough Olive Oil. Oil is necessary for the vegetables to caramelize.

Is canola oil or olive oil better for roasting potatoes? ›

Regular olive oil is ok but in my opinion, you're much better off using light oils. Oils like vegetable oil, grapeseed oil, canola oil, sunflower oil and rice bran oil are very versatile, they don't burn easily and they don't have that strong interfering flavour.

What oil does Jamie Oliver use for roast potatoes? ›

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

Is olive oil or avocado oil better for roasting potatoes? ›

Avocado oil – you can also use olive oil but avocado oil has a higher smoke point which yields a crispier potato. White vinegar – apple cider vinegar works too. Seasonings and Spices – mustard powder, garlic powder, chili powder, sea salt and pepper.


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