Roasted Potatoes and Carrots

published Jul 20, 2021
Roasted Potatoes and Carrots

A homemade BBQ spice mix adds big flavor to this sheet-pan side dish.


Prep10 minutes

Cook30 minutes

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Roasted potatoes and carrots on a platter, cut into roughly 1 inch chunks
Credit: Meleyna Nomura

Roasting vegetables is one of my go-to methods for weeknight meals, as I’m sure it is for many home cooks. A little peeling and a little chopping — then I’m free to move about the kitchen to finish up the rest of dinner. Roasting potatoes and carrots together is an especially convenient combination, as I get both a starch and a vegetable side all on one sheet pan and they’re a perfect canvas for different spice combinations.

What’s the Best Temperature for Roasting Potatoes and Carrots?

The ideal temperature for roasted vegetables can vary on the type you’re using, but 425°F works best when cooking potatoes and carrots together. The high temperature gets the potatoes browned and crispy, and it allows the natural sugars in the carrots to caramelize without burning.

Season at the Right Time

Roasted potatoes and carrots are perfectly lovely with just olive oil and salt, but I love seasoning them with a blend of spices borrowed from one of my favorite potato preparations: barbecue chips! The warm spices work well on both the creamy potatoes and sweet carrots. Adding the spices after the vegetables have cooked partway through gives them time to get toasty and flavorful before they burn.

Credit: Meleyna Nomura
Roasted Potatoes and Carrots

Roll Cutting Is the Key to Caramelized Carrots

The trickiest part of this dish is getting the potatoes and carrots to cook at the same time. Chopping round potatoes and skinny carrots into similar sizes seems tricky. The secret? Roll cutting your carrots — a technique we already love for zucchini. Here’s how to do it.

  1. Peel the carrots.
  2. Cut the end off at a 45-degree angle.
  3. Turn the carrot a quarter turn and cut a one-inch length at a 45-degree angle.
  4. Continue rolling and cutting the length of the carrot.

This method works particularly well for carrots that don’t taper too much at the tip. Using this cut means more surface area for browning and seasoning.

Roasted Potatoes and Carrots

A homemade BBQ spice mix adds big flavor to this sheet-pan side dish.

Prep time 10 minutes

Cook time 30 minutes

Serves 6

Nutritional Info


  • 1 pound

    whole, thick carrots

  • 1 1/2 pounds

    Yukon gold potatoes

  • 2 tablespoons

    olive oil

  • 3/4 teaspoon

    kosher salt

For the BBQ spice mix:

  • 1 teaspoon

    packed light brown sugar

  • 1/2 teaspoon

    ancho chile powder

  • 1/2 teaspoon

    smoked paprika

  • 1/2 teaspoon

    sweet paprika

  • 1/4 teaspoon

    ground cumin

  • 1/4 teaspoon

    ground coriander

  • 1/4 teaspoon

    celery salt

  • 1/4 teaspoon

    dry mustard powder

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon

    granulated onion

  • 1/4 teaspoon

    freshly ground black pepper


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Peel 1 pound carrots. Cut the cararots with a roll cut: Trim off the root end on a slight diagonal. Roll the carrot a quarter turn, then cut off a 1-inch piece on a slight digatonal. Continue rolling and cutting the length of the carrot. Place the carrots on a rimmed baking sheet.

  3. Cut 1 1/2 pounds Yukon gold potatoes into 1 1/4-inch pieces. Add to baking sheet. Drizzle with 2 tablespoons olive oil and season with 3/4 teaspoon kosher salt. Using your hands, toss to combine. Spread into a single, even layer, and arrange the potatoes cut-side down.

  4. Roast until the edges of the vegetables brown and they release easily from the baking sheet, 20 to 25 minutes. Meanwhile, make the spice blend.

  5. Place 1 teaspoon packed light brown sugar; 1/2 teaspoon ancho chile powder, 1/2 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon celery salt, 1/4 teaspoon dry mustard powder, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper in a small bowl and stir to combine.

  6. Remove the baking sheet from the oven. Sprinkle the carrots and potatoes with the spice mixture and toss with a spatula until the vegetables are fully coated. Return to oven and roast until browned all over and tender, 5 to 10 minutes more.

Recipe Notes

Carrots: Look for carrots that are similar in width from end to end vs. tapered. This will help ensure even cooking.

Storage: Leftovers can be refrigerated in an airtight container up to 5 days.