Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (2024)

written by Ashley Fehr

5 from 36 votes

Prep Time 10 minutes mins

Total Time 50 minutes mins

Servings 8 people

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Last updated on March 15, 2024

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These easy Roasted Potatoes and Carrots are made with Creamer or baby potatoes, tossed in garlic butter, and roasted to perfection—the perfect side dish for any meal.

Check out the step-by-step recipe video down below!

Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (2)

There are so many reasons to love these easy Roasted Potatoes and Carrots!

They are a hands-off, oven-baked side dish that you can serve with just about anything, from a busy weeknight dinner on the fly, to your holiday dinner main course.

They are tossed with homemade garlic butter before baking, which gives them incredible flavor and keeps them from drying out (and helps them develop that golden color!).

If you buy a bag of pre-washed Creamer potatoes, you can save on prep time! Simply toss them with your seasoning and your carrots, throw them on a sheet pan, and bake.

Reader Rating

Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (3)

“This recipe is EXCELLENT! Roasted to perfection!” — Valerie

“Made this tonight and everyone loved it!! I followed the recipe exactly and it was so easy and delicious!! Thank you for another great recipe!!” — Christine

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Roasted Potatoes and Carrots Ingredients:

Along with using quality vegetables, this recipe’s secret is in the flavorful butter-herb mixture. I usually use dried herbs, but if you can get your hands on fresh herbs, that’s even better!

  • Potatoes: You’ll need a bag Creamer or baby potatoes — any kind will do!
  • Carrots: You can use pre-cut and washed baby carrots for an easy option, or wash and peel a couple of regular carrots, and cut them into diagonal slices one inch thick.
  • Butter: Salted or unsalted is fine, but if you use salted butter, you may want to slightly reduce the amount of salt in the recipe. I recommend tasting the butter mixture before tossing the vegetables in it. It should be flavorful and intense, like a good salad dressing, in order to truly season the potatoes. If it is bland, add more salt. If it is too salty, add some olive oil or other neutral cooking oil.
  • Minced Garlic: Freshly minced garlic gives the brightest flavor, but garlic powder is fine in a pinch. If you do substitute powder, use about ⅓ teaspoon for every garlic clove.
  • Salt and Pepper
  • Dried Herbs: I use dried thyme and parsley, but you can use any herbs you like.

Recipe Tip

As easy as this recipe is, there is one thing that can cause it to turn out poorly: not cutting the veggies the same size.

The carrots and potatoes should be in roughly equal-sized pieces, or they won’t be done at the same time.

How to Make Roasted Potatoes and Carrots

Here is a quick overview! Scroll down to the recipe card for all of the detailed instructions.

  1. Preheat the Oven and Make the Garlic Butter: To make the butter sauce, melt the butter in the microwave or in a small saucepan over medium heat. Don’t let the butter burn. Whisk in the garlic, parsley, thyme, salt, and pepper.
  2. Season the Potatoes and Bake: Reserve some of the butter mixture to serve later (if desired). Toss the potatoes and carrots in the rest of the sauce, spread on the pan and bake.
  3. Check for Doneness: Check the vegetables to see if they are cooked to your liking. They may need up to 15 minutes longer, depending on how large the pieces are, and your preference for having them crisp-tender or soft.
  4. Serve: Serve the roasted vegetables warm, brushing with the reserved butter sauce before serving if desired.
Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (4)

Roasted Potatoes and Carrots Variations

Before you start roasting, I’d love to share some helpful tips and easy variation ideas for making this recipe work for your family. This is truly a flexible, customizable side dish!

  • Make It Dairy-Free: opt for vegan margarine when preparing your garlic butter, or use your favorite oil instead. I recommend a flavorful oil like olive oil or avocado oil!
  • Swap the Carrots: Roasted potatoes work beautifully with halved brussels sprouts, small scrubbed radishes, pearl onions or onion wedges, and more. If you are using tender vegetables like squash or broccoli, add them to the sheet pan about ten minutes into the cooking time, to avoid overcooking.
  • Spice It Up! Feel free to adjust the seasonings as you like, just be careful not to go too crazy! Add a pinch of cayenne if you like things spicy, or reduce the salt if you are watching your sodium intake.
  • Cheese It Up! Add a good sprinkling of finely shredded Parmesan cheese before baking for a rich, cheesy flavor.
Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (5)

What to Serve with Roasted Potatoes and Carrots

These roasted veggies are so tempting, you’ll want to eat the whole pan as-is! Still, I do recommend serving another dish or two. 😉 Here are some family favorites:

  • Instant Pot Whole Chicken Recipe or the Perfect Roast Chicken: The perfect combo for Sunday dinner!
  • Instant Pot Pot Roast Recipe or Easy Pot Roast recipe: Skip the veggies in the pressure cooker, and serve these Roasted Potatoes and Carrots instead!
  • Crockpot Turkey Breast or Easy Turkey Meatloaf: Great for a small gathering.
  • Easy Roasted Pork Tenderloin: You can throw this pork tenderloin right on the same pan for an easy sheet pan meal.
  • Honey Garlic Pork Tenderloin: sauce and delicious!

How to Store and Reheat Leftovers

To refrigerate, pack your cooled leftover vegetables in airtight containers. They’ll keep well in the refrigerator for up to 5 days.

To reheat, place the veggies on a parchment-lined baking sheet in a single layer. Bake at 400°F until crispy.

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Roasted Potatoes and Carrots

written by Ashley Fehr

5 from 36 votes

These easy Roasted Potatoes and Carrots are tossed in a savory garlic and herb butter, and roasted to perfection – the perfect side dish for any meal!

Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (8)

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine American

Course Side Dish

Servings 8 people

Calories 148.97cal

Ingredients

  • 1.5 lb Creamer potatoes
  • 4 large carrots peeled, sliced diagonally, 1cm thick
  • 1/3 cup unsalted butter melted
  • 1 tablespoon minced garlic
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • fresh parsley for garnishing as desired

US CustomaryMetric

Instructions

  • Preheat oven to 400 degrees F.

  • Halve the Creamer potatoes and place in a large bowl with sliced carrots.

  • In a small bowl, whisk together butter, garlic, parsley, salt, thyme and pepper.

  • Spoon butter over potatoes and carrots in bowl, reserving some for serving later if desired.

  • Stir vegetables to coat, then spread in an even layer on a parchment lined baking sheet.

  • Bake for 35-45 minutes until desired tenderness is reached. The exact cook time will depend on how thick your carrots are sliced, so you may want to check at 30 minutes and then adjust if necessary.

  • Brush with reserved garlic butter before serving if desired.

Nutrition Information

Calories: 148.97cal | Carbohydrates: 18.49g | Protein: 2.22g | Fat: 7.84g | Saturated Fat: 4.9g | Cholesterol: 20.34mg | Sodium: 318.3mg | Potassium: 463.17mg | Fiber: 2.77g | Sugar: 2.14g | Vitamin A: 5331.69IU | Vitamin C: 19.14mg | Calcium: 25.94mg | Iron: 0.86mg

Keywords cooking potatoes in oven, roasted new potatoes, roasted root vegetables

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Note: This post is generously sponsored by The Little Potato Company, and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

More Christmas Side Dishes

  • Pierogies with Bacon and Onions (Pierogi)
  • Honey Glazed Carrots
  • Layered Broccoli Salad
Garlic Butter Roasted Potatoes and Carrots | The Recipe Rebel (2024)

FAQs

Why do you soak potatoes before roasting? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Can you reheat roast potatoes in the UK? ›

How to reheat roast potatoes. To reheat cooked roast potatoes, spread them out on a baking tray in an even layer, then cover with foil. Reheat at 180C for 10 minutes, then remove the foil and cook for a further 5 minutes.

How do you prepare roast potatoes in advance Jamie Oliver? ›

Put the dripping, butter and 1 tablespoon of oil in your largest roasting tray placed on a medium heat. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, fairly snug, even layer leaving a small gap between them. Cover and leave in the fridge overnight.

Can you reheat roast potatoes in the microwave? ›

You can reheat oven-roasted potatoes in a microwave oven, however, they won't be as crispy as the original dish, and may become a bit chewy. Better to reheat in the oven, add a touch of water if necessary.

What happens if you don't soak potatoes before baking? ›

Yes! Soak the potatoes in cold water to remove the excess starch from the outside of the potato. There are a few reasons why you want to remove that starch (it makes the potatoes burn, it keeps them from crisping up, it turns to sugar) but all you really need to remember is to soak them at least one hour.

What happens if I don't soak potatoes before frying? ›

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Can you reheat roasted potatoes and carrots? ›

It turns out that reheating roasted veggies on the stove is the best and fastest option for ensuring they're just as delicious as they were when you first cooked them. Bonus: They'll be ready in 5 minutes or less! They're great to enjoy on their own or served over rice, pasta, creamy hummus or fluffy scrambled eggs.

Why put flour on roast potatoes? ›

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

How do you reheat roast potatoes and keep them crispy? ›

Bake leftovers at 400 °F (204 °C) for 15-20 minutes to crisp them back up.
  1. Avoid microwaving your roasted potatoes since they'll become soggy.
  2. Don't reheat your potatoes more than once since the texture won't be as crunchy.
Jan 15, 2021

What happens if you don't boil potatoes before roasting? ›

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

Which type of potatoes are best for roasting? ›

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

How many roast potatoes per person? ›

It's roast potatoes. 200g per person is perfect, and if there are any leftovers you can chuck 'em in a bubble and squeak, hash, or just grab a cold roastie right out of the fridge.

Can I reheat roasted carrots? ›

How to Store & Reheat Roasted Carrots. The best way to store your baked carrots is to place them in an airtight container and store them in the fridge after they have cooled down. To reheat them, simply spread the carrots out on a baking sheet and warm them up in the oven at 350°F until they're heated through.

Can carrots be reheated? ›

Yes, you can reheat vegetables, but be careful not to heat them too much. Reports say that heating vegetables such as spinach, carrots, turnips or celery can turn the high nitrates in them into toxins and cause you more harm than good.

Can I roast potatoes the day before then reheat? ›

Remove any excess fat from the tin and allow the potatoes to cool. Keep in a cool place overnight. On Christmas Day re-roast at the same hot temperature for about 30 minutes or until the potatoes are crisp and golden brown. Alternatively you can just parboil and fluff the potatoes ahead.

Is it better to soak potatoes in water before roasting? ›

Soaking your sliced potatoes in the ice water before roasting them in the oven can draw out extra starch, allowing the spuds to cook up extra crunchy on the outside. As you slice up your potatoes into bite-sized cuts, simply toss each piece into the cold bowl. Then, allow them to rest and chill.

How long should you soak potatoes before? ›

If you're pressed for time, the slightly sticky, cut potatoes should be soaked for a minimum of 15 minutes. However, a longer soak time may allow more starch to be removed. So, if you can prep the fries ahead of time, a few hours of soaking can help make them even crispier.

Is it better to soak potatoes in water before cooking? ›

Summary: Good news for chips lovers everywhere -- new research in the journal Science of Food and Agriculture shows that pre-soaking potatoes in water before frying can reduce levels of acrylamide.

How long to soak potatoes before cooking? ›

Just a quick 15-30 minute soak in water does the trick if you're in a rush, though if you are planning ahead you can let the sliced russets or yes, even sweet potatoes, bathe for hours or even overnight before draining, drying, and frying them up.

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