Oven Roasted Carrots, Onions, and Potatoes
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My recipe for roasted potatoes and carrots always turns out perfectly. Let me walk you through the simple process so you can make tender, golden veggies that your family will rave about.
This is one of those simple, dependable side dishes I make again and again. Small potatoes are cut in half, tossed with carrots and onions, then coated in a mix of butter, olive oil, my homemade Italian seasoning, garlic powder, onion powder, pepper, and sea salt. As they roast, the vegetables turn tender and lightly golden, and a sprinkle of Parmesan at the end adds a bold, savory finish that really makes everything pop.
I love this recipe because it checks all the boxes: it’s quick to prep, made with affordable ingredients, and somehow the veggies always get eaten without complaint. The combination of butter and olive oil gives the vegetables a rich flavor while helping them roast to perfection, and the Italian seasoning adds a cozy, familiar touch that pairs well with just about any meal.
It’s easy, flexible, and endlessly reliable—exactly the kind of roasted vegetable side I reach for on busy nights when I want something comforting and crowd-pleasing without a lot of effort.
Tips to make the best roasted potatoes and carrots
- Don’t crowd the pan. Spread the vegetables out in a single layer so they roast instead of steam. Giving them space is the key to golden edges and great texture.
- Cut the vegetables with intention. Chop the potatoes and carrots into similar-sized pieces so they cook evenly, and keep the onion in larger chunks so it doesn’t overcook.
- Let them roast fully. Giving the vegetables enough time in the oven allows their natural sweetness to develop and helps them turn tender with lightly crisp edges.
- Use both butter and olive oil. This combination adds rich flavor while also helping the vegetables roast evenly and beautifully.
Roast carrots and potatoes recipe variations
The simplicity of this recipe is what makes it so good. But it also makes it versatile – whether you have extra veggies in the fridge you want to use up, or you’re craving a twist of flavor, there are simple variations you can make. Here are some of my favorites:
- Spicy roast carrots and potatoes: Add a teaspoon of smoked paprika and half a teaspoon of cayenne pepper before roasting for a spicy and smoky twist.
- Balsamic glaze: Drizzle the veggies with a tablespoon of balsamic vinegar before roasting, or add a bit of balsamic glaze afterwards for a bit of extra tang.
- Sweeten it up: Add a drizzle of honey with melted butter to make a naturally sweet glaze.
- Lemon herb: Inspired by my Greek lemon potatoes recipe, squeeze the juice from a fresh lemon into the bowl in step
- Extra veggies: Got some sweet potato in the fridge? Cube it up, and throw them on! Want to get rid of that half-a-pepper on the bottom shelf? The more the merrier! Feel free to clean out your fridge with whatever veggies you need to use up. Remember, different vegetables will cook at different rates – potatoes and carrots are both harder vegetables, so they’ll take longer to cook than softer vegetables, so add softer veggies to the baking sheet closer to the end of cooking.
Turn this into a meal
Enjoy these roast carrots, potatoes, and onions alongside any meat or vegetarian main. There are so many delicious ways you can serve them, but here are a few meal ideas to get you started:
How to store leftovers
Store: Any leftover roasted vegetables can be stored in a sealed container in the fridge for 4-5 days.
Reheat: This recipe reheats well in the microwave.
Freeze: I don’t recommend freezing this recipe, as potatoes can become grainy after thawing.
Oven Roasted Carrots, Onions, and Potatoes
Ingredients
- 1 lb baby potatoes (cut in half)
- 1 lb carrots (chopped)
- 1 medium onion (diced)
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: garlic powder, onion powder, and pepper
- ½ teaspoon salt
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced parsley
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the potatoes, carrots, and onion in a large mixing bowl. Add the butter, olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper and mix well.1 lb baby potatoes, 1 lb carrots, 1 medium onion, 2 tablespoons butter, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder, onion powder, and pepper, ½ teaspoon salt
- Transfer the veggies to the baking sheet and spread them out so that they're in a single layer. Sprinkle the parmesan cheese over the top. Bake for 40-45 minutes, until the potatoes and carrots are tender.¼ cup grated Parmesan cheese
- Remove the pan from the oven and parsley. Serve right away.2 tablespoons minced parsley
Nutrition
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Could you use ranch instead of Italian?
Yes, I think you could easily switch up some of the spices. Ranch sounds delicious!
Wow! These are the best roasted vegetables we’ve ever had. I didn’t change a thing and am I ever glad that I didn’t. These are perfect! Wow!
Thank you so much! I’m thrilled you loved them just as they are—music to my ears! Roasted veggies don’t always get the spotlight, so I’m extra happy they were such a hit.
Wow.. just delicious!! I added a good pinch of chili powder to give it a kick.
Great idea about the chili powder!
Delicious and easy, great when there isn’t anything else to cook
I always seem to have the ingredients to make this in my kitchen, too!
The recipe looks delicious. I like roasted vegetables and potatoes.
Thanks, this recipe was a hit with my family! Roasted for 45 minutes at 400, then kept warm in the oven for 45 minutes until dinner, and they were perfect.
The smell OMG … Great spices I added more garlic powder cuz we love it
Delish. I did have my oven at 350 and roasted them for 1 hour an 1/2
I had my roast in and it worked out PERFECT. THANK YOU
These roasted veggies are so tasty! I couldn’t stop eating them straight off the sheet pan lol.
These are my favorite veggies and I love how easy and simple it is to make. Perfect to serve with just about any meal! 🙂
Roasted veg is a typical NZ dish but it is usually quite plain. I like your spice mix.