Herb-Infused Roasted Potatoes and Carrots
Simple roasted vegetables with fresh herbs, using affordable root vegetables for a golden, tender side dish. This french-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (Yukon Gold), cubed potatoes, medium, peeled and cubed carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (Yukon Gold), cubed potatoes
- 2 medium, peeled and cubed carrots
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 2 lbs cubed potatoes and 2 peeled carrots with 3 tbsp olive oil, 2 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp garlic powder until evenly coated.
- Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 30-35 minutes, stirring once halfway through, until golden and tender when pierced with a fork.
- Step 3: Transfer to a serving dish and sprinkle with 2 tbsp chopped fresh parsley just before serving.
Frequently asked questions
How long does Herb-Infused Roasted Potatoes and Carrots take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Roasted Potatoes and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (yukon gold), cubed potatoes from drying out.
Can I substitute ingredients in Herb-Infused Roasted Potatoes and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Roasted Potatoes and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Roasted Potatoes and Carrots vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A game-changer for roasted veggies! The herb infusion made them taste restaurant-quality. My kids even asked for seconds.
- ★★★★★
The rosemary and thyme really elevated these veggies. Made them for my vegan friends and they were amazed at how flavorful they were!
- ★★★★★
Perfectly crispy potatoes with a lovely herby aroma. Served with a simple salad for a light dinner that everyone devoured!
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