These Baked Potatoes and Carrots are simple yet scrumptious. This side dish is satisfying and delicious, with perfectly seasoned, tender vegetables.
If you love a healthy side dish that's full of flavor and easy to make, then you have to try these Baked Potatoes and Carrots. They're tender and tasty, baked to a softer texture that's just right. The seasonings add a garlicky flavor with some fresh rosemary for earthy notes. The natural sweetness of the vegetables is enhanced when they're baked with simple spices.
This is an easy recipe to make for meal prep or a make ahead dish that you freeze for later. It's versatile, so you can add or substitute other ingredients depending on what you have on hand, and great with most main dishes you want to serve it with. These Baked Potatoes and Carrots are just what you need in your recipe repertoire. Let's take a look at the main ingredients you'll be using.
What you'll need
- Potatoes. I suggest using Yukon golds or baby potatoes here.
- Carrots. Full-sized carrots are best, but you can use baby carrots, too.
- Olive Oil. Or any other oil of your choice.
- Fresh Rosemary. Fresh is best, but you can also used dried.
- Spices. Paprika, garlic powder, salt, and black pepper.
How to make it
1. Prepare the potatoes and carrots by cutting them into medium-sized pieces and placing them on a large, parchment paper-lined baking sheet.
2. Sprinkle them with the seasonings and then drizzle everything with olive oil. Using clean hands, mix everything together thoroughly and spread the vegetables out in a single layer.
3. Bake the potatoes and carrots at 400°F for 30-35 minutes.
Tips for the best Baked Potatoes and Carrots
- Mix your seasonings well. So that the spices are evenly distributed over the vegetables, mix them nicely with your hands making sure each piece is covered with seasonings.
- Use full-sized carrots. While you can use baby carrots for this Baked Potatoes and Carrots recipe, they are difficult to cut and can be too small. Use full-sized carrots to easily cut into disc shapes and bake evenly with the potatoes.
- Use clean hands for mixing. Rather than a wooden spoon or tongs, your hands are best for mixing the spices, oil, and vegetables together. They will give you the most even distribution of flavor.
- Spread them into one layer. How the hot air hits the vegetables guarantees how fast they cook, so make sure you spread the pieces out into one layer to maximize air and heat flow for even cooking.
Add-ins and Substitutes
- Use other potato varieties. Baby potatoes and Yukon golds are what I like to use, but this red potatoes, or fingerlings, too. Sweet potatoes are also a great choice.
- Add some sweetness. Caramelize some sweetness into this dish by adding maple syrup or vegan brown sugar. Adding some on top and baking has some delicious results.
- Substitute other vegetables. Try this recipe with other veggies, like sliced onions, zucchini, asparagus, broccoli, or cauliflower.
- Make it with different spices. Make these Baked Potatoes and Carrots with thyme, rosemary, oregano, curry, onion powder, or cumin.
How to Store
Store any leftovers of these Baked Potatoes and Carrots in an airtight container in the refrigerator for up to 3 days. After that, they can get a little mushy. You can also freeze them in a ziplock freezer bag for up to 6 months. There's no need to thaw, just reheat them in the oven on a baking sheet (in a single layer) until warmed through.
What to Serve with it
- Grains. Enjoy these veggies on a bed of quinoa, rice, or bulgur. Try them with Spinach Rice, Quick and Tasty Bulgur Salad, Quinoa Tabbouleh Salad, or Mushroom Rice.
- Proteins. These Baked Potatoes and Carrots make a delicious side dish for recipes like Quick Maple Sriracha Tofu, Vegan Black Bean Burger, Mediterranean Hummus Bowls, or Black Bean Tacos.
- Salad. Pair them with a cold salad like this Vegan Curried Chickpea Salad Sandwich, Vegan Greek Salad, Creamy Cucumber Radish Salad, or Tomato Avocado Salad with Balsamic Dressing.
- Pasta. Serve them alongside your favorite pasta dishes, such as this Spaghetti Aglio e Olio with Spinach, Creamy Zucchini Pasta, or Pasta with Roasted Pepper Sauce.
You're going to love these Roasted Potatoes and Carrots. They're simple, versatile, and absolutely delicious. Enjoy!
More tasty veggie loaded vegan dishes:
- Baked Baby Potatoes
- Quick Vegan Cabbage
- Red Thai Curry Vegetable Stew
- Air Fryer Eggplant
- Green Beans and Potatoes
Baked Potatoes and Carrots
- 1 lb. baby potatoes or Yukon golds skin on or off
- 1 lb. carrots skin on or off
- 2 tbsp. olive oil
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. sea salt or to taste
- 1 tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. pepper or to taste
- Prepare the potatoes and carrots by cutting them into medium-sized pieces and placing them on a large, parchment paper-lined baking sheet.
- Sprinkle them with the seasonings and then drizzle everything with olive oil. Using clean hands, mix everything together thoroughly and spread the vegetables out in a single layer.
- Bake the potatoes and carrots at 400°F for 30-35 minutes.