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Roasted carrots and potatoes served in a bowl garnished with herbs. Angled side view.

Roasted Carrots and Potatoes

Course: Side
Cuisine: American
Keyword: Family Friendly
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 319kcal
Author: Marilyn
Roasting carrots and potatoes brings out the sugars and deepens the flavor of these vegetables for the perfect side dish.
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  • 1 ½ pounds small gold potatoes, scrubbed
  • 6 medium carrots, scrubbed approximately 1 pound
  • Kosher salt
  • 1-½ tablespoons butter
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 teaspoon balsamic vinegar


  • Preheat oven to 400°F.
  • Cut off the ends off of the carrots (you do not need to peel them). Cut the carrots and potatoes into large, equally sized chunks.
  • Place the potatoes and carrots in a large stock pot. Cover with water and generously add salt. Bring to boiling and boil 5 minutes or until barely starting to soften and still very firm. Using a colander, drain the vegetables and let stand in the colander to dry slightly.
  • In the same stock pot, melt the butter. Stir in the honey, oil, thyme and vinegar. Return the carrots and potatoes to the pot; stir until they are well coated in the liquid mixture.
  • Line a baking sheet with foil. Arrange carrots and potatoes on the baking sheet. Pour any remaining liquid from the pot over the vegetables.
  • Bake 30 to 40 minutes or until caramelized and tender.
  • Transfer to a serving bowl. Serve warm.


Calories: 319kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 112mg | Potassium: 1009mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15455IU | Vitamin C: 39mg | Calcium: 70mg | Iron: 3mg