These Sheet Pan Roasted Carrots and Baby Potatoes are the kind of simple, feel-good side dish that works just as beautifully on a holiday table as it does on a busy weeknight. Roasted with olive oil, garlic, and herbs, the veggies become perfectly tender on the inside and golden and caramelized on the edges—packed with so much flavor with hardly any effort! Just toss everything on a sheet pan and let the oven do the work. It’s an easy, no-fuss side you’ll want to make again and again.
I can’t resist an easy vegetable side dish that is special enough for your Thanksgiving table but simple enough for a weeknight meal. And these Sheet Pan Roasted Carrots and Baby Potatoes check all the boxes! They are quick to make, super nutritious, budget-friendly, and, of course, delicious!
I take my veggie side dishes very seriously! Whether I’m creating a healthy alternative to green bean casserole, maple cinnamon roasted kabocha squash, or these roasted sheet-pan carrots and potatoes, I always test my recipes in a few different ways.
I’ve found it’s often little tiny tweaks that can make a recipe go from good to great and turn someone into a lifelong vegetable fan! So let me share the secret to perfecting this recipe… It’s all about how you cut your veggies!
The carrots tend to cook a little faster than the potatoes, so you want to cut the carrots slightly larger than the potatoes. I prefer to cut the potatoes into thick coins instead of slicing them in half. This ensures they all cook at the same rate, which results in perfectly tender vegetables that are golden brown on the edges.
Ingredients You’ll Need
To make things even easier, I’ve included a quick visual of the simple ingredients you’ll need. It’s surprising to see how little it takes to pull together a flavorful, healthy, homemade side dish.
- Carrots: I like to look for nice thick carrots ot make this recipe. Remember, you want them to be slightly bigger than your potatoes, so slice them on a slight angle and keep them nice and chunky.
- Baby potatoes: I tested this recipe with both red and yellow baby potatoes. The good news? They were both delicious, so use what you can find. Be sure to slice them into thick coins, rather than cutting them in half. This allows the carrots and potatoes to cook at the same speed, ensuring they have nice, crispy, golden edges.
- Olive oil: A little goes a long way – you need just enough to create a light coating on your vegetables.
- Sea salt: If you’ve ever made my crispy oven-roasted potatoes (which are SO good!), you know that I never salt my potatoes before cooking them. Salt pulls the water out of your vegetables, causing them to steam instead of roast when cooking. If you want crispy, golden edges, hold off on the salt before roasting and then generously season your carrots and potatoes with a good-quality sea salt once they are done cooking. Trust me on this one!
- Fresh thyme: I love, love, love fresh thyme… it brings an earthy, herby touch that screams fall holiday table! You can leave the sprigs whole or strip off the leaves before adding. If fresh thyme is not available, simply swap some dried ground thyme.
HEALTHY EATING TIP from your favorite health coach😉
Did you know that incorporating root vegetables (like carrots and potatoes) into your diet is an easy and effective way to curb a sweet tooth naturally? It’s true! These naturally sweet and starchy veggies are rich in complex carbohydrates and fiber. This helps keep your blood sugar stable and satisfy those cravings in a gentle, nourishing way. It’s one of my favorite clean-eating tricks!
How to Make Roasted Carrots and Baby Potatoes
Alright, let’s do this! Blink and you might miss it—this recipe comes together in no time and will have everyone excited to eat their veggies.
Ways to Serve Roasted Vegetables
There are so many ways to enjoy your sheet pan carrots and baby potatoes. Our family loves them with Grilled chicken and a light green salad for an easy weeknight meal. And they are also delicious with breakfast! Whenever I have leftovers, I’ll add them to a healthy breakfast frittata or pair them with a high-protein egg and cottage cheese scramble.
Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!
Sheet Pan Roasted Carrots and Baby Potatoes
Ingredients
- 1 pound carrots 2-4 carrots, depending on their size
- 1 pound baby potatoes sliced into thick coins
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- A few sprigs of fresh thyme
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 400°F and move the rack to the middle position.
- Add the carrots and potatoes to a prep bowl and toss with olive oil, pepper, and thyme sprigs (do not add salt).
- Transfer the veggies to the baking sheet and spread them out in an even layer, ensuring they don’t touch or overlap.
- Bake for 30 minutes or until tender and golden brown on the bottom. You can toss them after 20 minutes, but I prefer to leave them as is to ensure a golden brown color on the bottom.
- Note: Cooking times may vary depending on the cut size and your oven. Check them after 20 minutes, especially if you’ve got smaller pieces.
- Sprinkle the veggies with sea salt, transfer to a serving dish, and enjoy!
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