Roasted Small Potatoes and Carrots Recipe

This Roasted Small Potatoes and Carrots recipe is an easy side dish. The baby potatoes will roast at 400°F/205°C for approximately one hour. The roasting process begins by covering them with foil. Are you intrigued?

Roasting is one of the easiest and simplest techniques to prepare vegetables.

This easy method creates vegetables with a remarkable depth of flavor, whether roasting bell peppers, broccoli, Brussels sprouts, fennel, or root vegetables.

We are roasting small mini potatoes, carrots, and shallots in this recipe together. The roasting process begins by placing them in a baking dish and covering them with foil. This simple step creates fork-tender, roasted vegetables without any mushiness. 

Once you taste the earthy undertones of these vegetables, this will quickly become one of your go-to side dishes as it goes well with almost any main meal. 

Here’s how to make this gluten-free, vegan roasted baby potatoes side dish. 

Jump to:

• Let’s prep this recipe
• Instructions
• Tips
• Storing leftovers
• Shallots vs. onions
• More Roasted Potato Recipes
• Recipe inspiration
• Recipe

Let’s prep this recipe

Prep and cut the carrots: Wash, scrub and dry your carrots. You need about 1 pound (454 grams). Peel (optional) and cut them into 1-inch rounds. I used a crinkle cutting tool to create little ridges, like when I made these glazed carrots. Set them aside for now.

Prep the shallots: Remove the outer peel of 4 medium-sized shallots, leaving the root ends in place. Slice them in half, lengthwise, and set them aside for now. 

Prep the baby potatoes: Rinse and scrub about 1½ pounds (680 grams) of small potatoes under cold running water. Pat dry with a clean tea towel. Slice them in half. For the tiny ones, leave them whole.

Chop the herbs: Finally, chop about 1-1½ tablespoons of fresh rosemary and 1 tablespoon of flat-leaf Italian parsley.

Instructions

Preheat the oven to 400°F/205°C; place one oven grate at the bottom and another in the middle of the oven.

Spray a baking dish or roasting pan at least 9 by 13 inches with cooking spray.

Transfer the halved potatoes, shallots, and sliced carrots to the roasting pan or baking dish.  

Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well-coated with the oil. 

Season with 1 heaping tablespoon of freshly chopped rosemary, 1 teaspoon of paprika, ½ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Toss to combine. Arrange in a single layer. 

Cover tightly with a piece of aluminum foil and bake on the bottom oven grate for 20 minutes.

Remove the baked vegetable dish from the oven and carefully lift and remove the foil. Toss the vegetables gently together. 

Return the dish to the oven (without the foil) and place it on the middle grate. Roast for an additional 30-35 minutes or until the vegetables are golden, slightly crispy on the edges and cooked through. Gently toss the vegetables two more times as they roast in the oven. 

Remove from the oven, toss the vegetables with 1 teaspoon freshly squeezed lemon juice, taste and adjust seasonings for salt and pepper. 

Transfer to a serving platter as an option, garnish with 1 tablespoon of chopped fresh flat-leaf Italian parsley. Enjoy.

Tips

• For best results, use baby potatoes that are no bigger than 1½ -2 inches in diameter.
• Slice the small potatoes in half lengthwise to obtain a larger surface area that can be roasted.
• Take a minute or two to toss the vegetables together with the oil and herbs properly. Ensuring the entire surface is coated with oil creates a crispy surface. 
• Cutting the vegetables the same size ensures even cooking. 
• Other herbs that work well in this recipe are thyme, dill and tarragon. 
• Total roasting time depends on the size of the vegetables. 

Storing leftovers

You can refrigerate leftovers for up to 5 days. Once they come to room temperature, please place them in an airtight container with a cover and chill.

Shallots vs. onions

Although shallots are part of the onion family, their taste is not as overpowering. Roasting enhances their sweetness and its mellow flavor pairs well with the carrots and potatoes. That being said, the shallots in this recipe can be replaced with 1 medium onion. 

More Roasted Potato Recipes

If you love this one-pan recipe for baby roasted potatoes with carrots, you will love these air fryer potatoes. There is no need to parboil them and they are ready in less than 30 minutes. Another family favorite is my mom’s recipe for Italian roasted potatoes -so full of flavor and remarkably easy to make! 

Recipe inspiration

My kids were not picky eaters when they were young. But when I discovered that they just loved oven-roasted vegetables, it became my preferred method to prepare vegetable side dishes.

There were never any leftovers. Whether I was roasting cauliflower, fennel, or Mediterranean vegetables like eggplant, zucchini, and tomatoes, they loved them all. 

It was over 20 years ago when I first came across this roasted red potatoes recipe, where the vegetable dish starts covered in the oven. 

It was such a success that I began using this method to experiment with roasting different vegetable combinations. The results varied depending on the texture of the vegetables. 

This easy recipe for roasted potatoes, carrots and shallots is one of the successes. It quickly became a family favorite, along with this roasted fennel and potatoes recipe. 

I hope you get a chance to try it.

Enjoy!

★★★★★ If you have made this roasted mini potatoes and carrots recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

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