Perfectly roasted carrots and potatoes with dried rosemary that are crisp on the outside yet tender to the bite. Ready in less than 1 hour, this is a versatile side dish that you can pair with a healthy weeknight meal or holiday feast.

serving plate of roasted red potatoes and carrots with rosemary

Don’t you love it when the side dish ends up being your favourite part of the meal? Prepare for these roasted rosemary carrots and potatoes to do just that.

Here’s what I love about them:

  • Simple Ingredients: As a registered dietitian, I love to combine simple ingredients with delicious flavour to create wholesome side dish recipes that makes eating veggies actually enjoyable. My 15-minute garlic green beans are another great example.
  • Hands-Off Cooking: Once everything is tossed together, dump onto a baking sheet and oven-roast. You only have to toss once so you can focus on preparing your main, maybe some spinach and artichoke stuffed chicken?
  • Feeds the Family: Makes enough for a family dinner or holiday offering. When I make it at home, there’s always enough for myself, my husband, and my son to have multiple helpings AND leftovers in the fridge.
ingredients for rosemary roasted carrots and potatoes in bowls

An Elevated Side Dish That’s Easy to Make:

Your dinner companions will be saying “wow, these roasted carrots and potatoes are really nice!” and you’ll be able to tell them how easy they were to make.

hand pouring olive oil over a bowl of chopped red potatoes and carrots
Drizzle with olive oil, don’t be shy!
bowl of chopped carrots and red potatoes seasoned with rosemary, salt, and garlic powder
Season with dried rosemary, garlic powder, and salt.
hand mixing a bowl of chopped carrots and red potatoes with oil and spices
Toss until nice and coated.
sheet pan of seasoned carrot and red potato pieces before going into the oven
Pop them in the oven, removing to toss halfway.
rosemary roasted carrots and red potatoes on a sheet pan after baking
Roast until crisp and golden brown!
close up image of rosemary roasted carrots and red potatoes

In my experience, roasted vegetables are best served immediately for that crisp-on-the-outside texture. However, you can store leftovers in the fridge up to 3 days and reheat before serving.

serving dish of rosemary roasted carrots and potatoes ready to be served
serving plate of roasted red potatoes and carrots with rosemary

Rosemary Roasted Carrots and Red Potatoes

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
5 from 2 ratings
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Ingredients

  • 2 lbs red potatoes, chopped into 1-inch pieces
  • 3 large carrots, chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground

Equipment

Instructions 

  • Preheat the oven to 400F and line a baking sheet with parchment paper. Add chopped carrots and potatoes to a large mixing bowl.
    hand pouring olive oil over a bowl of chopped red potatoes and carrots
  • Toss with the oil, garlic powder, dried rosemary, salt and pepper until coated.
    hand mixing a bowl of chopped carrots and red potatoes with oil and spices
  • Arrange the dressed carrots and potatoes evenly on the prepared baking sheet.
    sheet pan of seasoned carrot and red potato pieces before going into the oven
  • Roast in the oven at 400F for 25 minutes. Remove from the oven and toss the carrots and potatoes. Return to the oven for another 15 minutes, or until browned and crisp.
    rosemary roasted carrots and red potatoes on a sheet pan after baking
Cuisine: Gluten-Free, Vegan, Vegetarian
Course: Side Dish
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!