When looking for an incredible vegetable side dish, try Rosemary Parmesan Roasted Carrots and Potatoes! This dish is perfect for any occasion – it’s easy to make, healthy, and most importantly, it tastes great.

Rosemary Parmesan Roasted Carrots and Potatoes

I’m always looking for recipes that are both healthy and delicious, and these baked Carrots and Potatoes definitely fit the bill. They’re simple to make, and they’re packed with flavor thanks to the rosemary and Parmesan cheese. My family loves them, and I hope you will too!

Veggies are a big thing in my house. All of my kids are veggie eaters and they love just about every vegetable there is. They like when we change things up and come up with new flavors for the veggies and most recently this Roasted Rosemary Parmesan Roasted Carrots and Potatoes side dish was one they all loved.

overhead photo of Roasted Rosemary Parmesan Carrots and Potatoes

It is super easy to make Rosemary Parmesan Roasted Carrots and Potatoes, to make things fun I used different sized carrots. I added our favorite flavors of parmesan cheese and rosemary and then baked them in the oven. Totally easy prep, easy clean up and delicious veggie side dish that everyone loved.

This Rosemary Parmesan Roasted Carrots and Potatoes is simple enough to make for a weeknight dinner but also flavorful enough to make for a holiday meal.

Rosemary Parmesan Roasted Carrots and Potatoes on a fork

So, if you are looking for a delicious and healthy side dish to accompany your main course this week, look no further than these roasted carrots and potatoes! They are easy to make and taste great. This is a delicious way to get your family to eat their veggies.

Easy Veggie Side Dish Recipes

Rosemary Parmesan Roasted Carrots and Potatoes on a serving platter

Do carrots take longer to cook than potatoes?

The carrots and potatoes go in the oven together. Because you are slicing the potatoes in half they do not take longer to cook than the carrots. Make sure the potatoes are all about the same size so that they cook completely.

What to Serve with Potatoes and Carrots

These roasted potatoes and carrots are the perfect side dish to any meal. They would go great with a grilled chicken breast or steak. You could also serve them along with some roasted Brussels sprouts. I like to serve this dish with a simple green salad and homemade vinaigrette.

Some of my favorite recipes to make with this veggie side dish are:

How to Store and Reheat Leftovers

You want to refrigerator the leftovers. Once the roasted carrots and potatoes have cooled completely, store the leftovers in an airtight container. You can also use a freezer bag. The leftover carrots and potatoes will last for 3 to 4 days.

To reheat the baked potatoes and carrots, place them in a ovenproof dish or on a baking sheet. Bake the leftovers at 350 or until they are heated through. Another option is to reheat in a skillet. You can also reheat the leftovers in the microwave. Reheating in the microwave will not bring back the crispiness of the potatoes. Be careful not to overheat because they can get hard.

Can I Freeze Roasted Carrots and Potatoes?

Yes, you can freeze the roasted carrots and potatoes. Once they have cooled completely, place them in a freezer bag. The roasted carrots and potatoes will last for 3 to 4 months. When you are ready to eat them, thaw in the refrigerator overnight or on the counter for a few hours. You can also reheat in the microwave or oven.

Ingredients

24 ounces baby potatoes
6-7 large carrots
⅓ cup Parmesan cheese – shredded
¼ cup olive oil
2 tablespoons fresh rosemary – chopped
Dash of salt & pepper

How to Make Rosemary Parmesan Roasted Carrots and Potatoes

Preheat the oven to 425 degrees F.

Slice the potatoes in half. Peel and slice the carrots in half, lengthwise. Place both on a large baking sheet.

Toss with olive oil.

Top with fresh rosemary and a dash of salt & pepper.

Bake for 12 minutes. Top with shredded Parmesan, and cook for another 15 minutes (or until potatoes are tender).

Remove from the oven.

Easy recipes with Rosemary