With this tasty Roasted Potatoes and Carrots sweet, spicy, and oh-so-delicious recipe, you're in for a treat.
This flavor-packed side dish features hearty potatoes and sweet carrots tossed in a mouthwatering mix of melted butter, maple syrup, and a handful of spices before being roasted until golden and irresistible.
You can prepare roasted Carrots and Potatoes in many different ways, but my family loves this method the most, and I wonder why I didn't share it sooner. The perfect seasoning gives it a kick, balancing the sweetness beautifully.
It's one of my go-to side dishes when I serve Roasted Salmon, which we will have at least once a week because it's my hubby's favorite, and I love it because it takes no time to prep.
Why You'll Love This Roasted Potatoes and Carrots Recipe
EASY TO PREPARE – This recipe is simple and straightforward, making it perfect for beginners and experienced cooks alike. With just a few steps, you'll have a flavorful dish ready to serve.
HEALTHY – Potatoes and carrots are nutrient-rich and packed with vitamins and fiber. Roasting them preserves these beneficial nutrients, making this recipe a healthy choice.
FULL OF FLAVOR – The combination of maple syrup, spices, and roasted veggies creates a dish that's as delicious as it is colorful. Each bite is a blend of sweet, spicy, and savory flavors.
Please check the recipe card below for a detailed, printable ingredient list.
CARROTS – Carrots add sweetness and bright color to the dish, complementing the savory flavors and creating a balanced taste. Make sure to cut the carrots evenly. About 1 inch in length. This will ensure even roasting.
POTATOES – with their starchy content and fluffy texture, Russet potatoes absorb the seasonings well and turn crispy when roasted. Make sure to cut the carrots evenly. About 1 inch in length. This will ensure even roasting.
MELTED BUTTER – Melted butter serves as the base for the marinade.
MAPLE SYRUP – Maple syrup adds a hint of natural sweetness that contrasts beautifully with the savory and spicy flavors in the dish.
GARLIC POWDER – Infuse the vegetables with garlic's robust, savory flavor.
PAPRIKA – Adds a sweet, smoky undertone.
CAYENNE PEPPER – Provides a kick of heat to the roasted vegetable
SALT – Salt enhances the natural flavors of the vegetables and brings out the best in all the other seasonings.
FRESH PARSLEY – Adds a burst of color and a fresh and pairs really well with the potatoes and carrots.
How To Make Roasted Carrots and Potatoes
Please check the printable recipe card below for more detailed instructions.
- PREPARE - Heat oven to 425° Fahrenheit and ready a baking sheet.
- MIX - Combine warmed maple syrup, melted butter, and spices and pour over carrots and potatoes. Toss until well coated.
- ROAST - Spread veggies in a single layer on a baking sheet; bake for 25-30 mins.
- SERVE - Season to taste with salt and sprinkle with fresh parsley.
Recipe Success Tips
CUT UNIFORMLY – Cut your carrots and potatoes into similar-sized pieces for even roasting. Uneven sizes might cause some pieces to overcook while others undercook.
DON'T OVERCROWD – Spread the vegetables in an even layer. Avoid stacking the vegetables. Too many veggies in one spot can cause steaming rather than roasting, preventing the desirable crisp outside and tender inside.
TOSS WELL IN SEASONINGS – Coat all the vegetables thoroughly in the melted butter and spice mixture. This ensures maximum flavor in every delicious bite!
WITH PROTEIN – Pair these roasted veggies with roasted or grilled meats such as chicken thighs, beef, or pork. They also work beautifully with fish dishes.
IN A VEGGIE BOWL – Include these roasted carrots and potatoes in a veggie bowl with some greens, grains, and your favorite protein for a nutritious, filling meal.
WITH EGGS – Serve these roasted vegetables with eggs for a hearty breakfast or brunch. They go great with scrambled eggs, under a fried egg, or mixed into an omelet or frittata.
RELATED RECIPE: Sweet Potato Hash
IN A SALAD – Toss these veggies into a salad for added warmth and heartiness. They pair well with a variety of greens and other roasted vegetables.
WITH DIPS – Use them as a delightful appetizer or snack served with dips. They can be paired with anything from ketchup to aioli to a creamy yogurt dip.
STORE - Cool any leftover roasted potatoes and carrots completely, then transfer them to an airtight container. They'll keep well in the refrigerator for up to 4-5 days.
FREEZE - Once the leftovers are completely cool, you can also freeze them for longer storage. Put them in a freezer-safe container or bag, pressing out as much air as possible before sealing. They can be frozen for up to 3 months.
If you're in a hurry, you can also use the microwave, but they might not be as crispy. If you're reheating from frozen, allow them to thaw in the refrigerator overnight before reheating.
Can I make Roasted Carrots and Potatoes with Olive Oil?
Yes, you can. The flavor is going to be a little different but still delicious. But if you do that, you will have to reduce your oven temperature because olive oil has a smoke point of about 410º Fahrenheit.
So, to be on the safe side, I recommend roasting at 400º Fahrenheit. Which in turn means you might have to roast the veggies for an extra few minutes.
More Easy Side Dishes
BOURBON GLAZED ROASTED CARROTS & PARSNIPS - a comforting side dish that's simple to prepare and packed with flavor.
CANDIED POTATOES - Enjoy potatoes glazed in sugary delight for a caramelized treat!
HONEY-ROASTED SWEET POTATOES - Relish sweet potatoes and honey's natural sweetness, roasted to perfection.
GREEN BEANS WITH BACON - Savor the crunch of green beans paired with savory, crispy bacon.
CHEESY MASHED POTATOES - Taste comfort with creamy mashed potatoes mixed with melted cheese.
ROASTED BROCCOLI AND CAULIFLOWER - Discover the delicious side of health with this golden-roasted veggie duo.
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Roasted Potatoes and Carrots
- 4 medium carrots peeled and cut into 1-inch pieces
- 4 medium russet potatoes peeled and cut into 1-inch pieces
- 2 tablespoons butter unsalted, melted
- 2 tablespoons maple syrup warmed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper adjust to taste
- 1 tablespoon parsley chopped
- salt season to taste
- Heat your oven to 425° Fahrenheit and line a large baking sheet with parchment paper.
- Melt butter in the microwave. Warm the maple syrup for about 15 seconds in the microwave. Combine the melted butter, lightly warmed maple syrup, and spices in a small bowl.
- Mix carrots and potatoes in a large bowl. Pour this mixture over the vegetables, making sure they're well coated.
- Spread the vegetables on the baking sheet. Roast for 25-30 minutes, and flip after 15 minutes to ensure even browning.
- Season to taste with salt and sprinkle with parsley.
- If your oven has a roasting feature, use that. Note I have a convection gas-powered oven, and roasting times may vary. No matter which oven you use, make sure to flip the vegetables halfway and check after 25 minutes.
- You can also melt the butter on the stove and add the maple syrup once the butter has melted. The idea is to warm the maple syrup lightly.