Food/ Gluten Free/ Paleo & Whole30/ Recipes/ Salads & Sides/ Vegetarian

Herb Roasted Potatoes & Carrots (Whole30 Paleo)

Herb Roasted Potatoes & Carrots (Whole30 Paleo) –  Baby potatoes and tri-colored carrots are brightened up with fresh herbs and roasted until crispy and caramely sweet.  A lovely side dish that pairs well with just about anything.  Whole30 compliant.

Herb Roasted Potatoes & Carrots - a fresh, tasty side dish - simple, yet fancy, and perfect with grilled meat. |

This recipe is fancy enough for a holiday table or Sunday dinner, but simple enough for a quick, weeknight meal.   Either way, it’s super delicious and your family will love it!  Totally clean whole ingredients and so easy to make.  The rainbow carrots are a fun twist and are super sweet.  Kids absolutely love their color and flavor, so this dish is very family friendly.

Bored with ordinary roasted potatoes and carrots?  The fresh herbs add huge flavor and brightness to this otherwise simple side dish.  And the tri-colored carrots are a fun change and make for a very pretty plate!  This dish is super easy to throw together last minute.  Just toss everything together on a large baking sheet and pop in the oven!  Whether you’re following a Whole30/Paleo diet or not, this recipe is a keeper!

We love these roasted potatoes and carrots with pork tenderloin, grilled chicken, or a juicy steak.  Try pairing with this Rosemary Dijon Turkey Tenderloin for a delicious meal loaded with fresh herbs and tons of flavor!  Roasted potatoes are a regular thing in our meal rotation.  If you’re looking for more family friendly versions, try these Rosemary Roasted Potatoes or Greek Crispy Potato Wedges.

How to Make Roasted Potatoes & Carrots

First, prepare the vegetables by cutting them into similar sized chunks.  Toss them on a large sheet pan with oil and chopped fresh herbs.

Place in a 425 degree oven and roast for about 30 minutes, tossing once or twice throughout cooking time.

Pro-tip for extra crispy roasted potatoes and carrots – blot cut potatoes with paper towels to remove extra moisture before roasting.

Top with fresh parsley and season to taste with salt and pepper.

Herb Roasted Potatoes & Carrots Variations

If you can’t find tri-colored carrots, use regular baby carrots.

Add yellow onion and fresh garlic cloves before roasting for additional flavor.

Add other root vegetables like parsnips, sweet potatoes, butternut squash, or beets.

If fresh herbs are not available, use one teaspoon each of dried herbs.

Herb Roasted Potatoes & Carrots

To Complete the Meal, Serve With:

Rosemary Dijon Turkey Kabobs

Whole30 Bruschetta Grilled Chicken

Paleo Pesto Chicken Kabobs

For More Potato Recipes, Check Out:

Roasted Rosemary Potatoes

Crispy Baked Rosemary Curly Fries

Easy Sheet Pan Breakfast Potatoes

Instant Pot Mashed Potatoes

Herb Roasted Potatoes & Carrots - a fresh, tasty side dish - simple, yet fancy, and perfect with grilled meat. |

Herb Roasted Potatoes & Carrots (Whole30 Paleo)

Herb Roasted Potatoes & Carrots - a lovely side dish that pairs well with just about anything. Baby potatoes and tri-colored carrots are brightened up with fresh herbs and roasted until crispy and caramely sweet.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 126kcal


  • 1/2 lb baby potatoes halved, I used a mix of red and yellow
  • 1/2 lb tri-colored carrots peeled and cut into chunks
  • 2 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon kosher salt
  • black pepper
  • 1 tablespoon chopped fresh parsley


  • Preheat oven to 425 degrees.
  • Place potatoes and carrots on a large baking sheet.  Drizzle with olive oil, add rosemary and thyme, salt and pepper, and toss to combine.
  • Bake for 30 minutes, stirring halfway through.  Top with fresh parsley.
Calories: 126kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7920IU | Vitamin C: 13.9mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @tastythin or tag #tastythin!


  • Reply
    Tastythin Meal Plan (Week 3) | TastyThin
    May 19, 2016 at 9:41 am

    […] Thursday – Grilled Pork Tenderloin with the best Herb Roasted Potatoes and Carrots […]

  • Reply
    October 26, 2016 at 4:34 am

    Love the use of colourful carrots! I am always tempted to buy some purple carrots and now I will for sure after seeing how beautiful they can be 😀

    • Reply
      October 26, 2016 at 9:50 am

      Thanks, Kortney! I love how pretty they are too, and they are just as sweet and delicious!

  • Reply
    October 26, 2016 at 4:38 pm

    So beautiful! Love a simple, elegant side dish.

    • Reply
      October 27, 2016 at 3:45 pm

      Thanks, Kitty!

  • Reply
    Sharon Rigsby
    October 26, 2016 at 4:48 pm

    This looks like a delicious side dish. Can’t wait to try it!

    • Reply
      October 27, 2016 at 3:46 pm

      Thank You, Sharon 🙂

  • Reply
    Anne Murphy
    October 26, 2016 at 5:26 pm

    So colorful! I love the whole mix! And it sounds delicious.

    • Reply
      October 27, 2016 at 3:47 pm

      Thanks, Anne!!

  • Reply
    October 26, 2016 at 7:18 pm

    There is something so delicious about roasted veggies. I am planning a post with roasting different types of veggies too – so tasty!

    • Reply
      October 27, 2016 at 3:42 pm

      I totally agree! Looking forward to checking out your post 🙂

  • Reply
    October 27, 2016 at 9:22 am

    I love this! Roasted veggies are so flavorful. Really nice side dish that is Celiac friendly, as well as top 8 allergen free.

    • Reply
      October 27, 2016 at 3:44 pm

      Amanda, right?! Thank you!

  • Reply
    October 27, 2016 at 7:37 pm

    I love all the colors in this dish! Rainbow carrots are one of our favorites! Looks like the perfect fall dish.

  • Reply
    October 29, 2016 at 4:27 pm

    This looks like such a delicious side for Thanksgiving!

  • Reply
    October 30, 2016 at 11:36 am

    Yum! I love carrots and potatoes, what a simple and delicious side dish 🙂

  • Reply
    October 31, 2016 at 2:35 am

    Love, love herb roasted vegetables. Thank you for the recipe.

  • Reply
    January 28, 2017 at 4:56 pm

    Where do you find the herb roasted potatoes & carrots recipe?

    • Reply
      January 29, 2017 at 12:53 am

      Oops, it should be there now! Sorry for the glitch and thanks for the heads up 🙂

  • Reply
    Delinda Wargo
    January 29, 2017 at 1:48 pm

    Very nice!

  • Reply
    April 24, 2018 at 8:38 pm

    5 stars
    Great recipe! I tried it out and it tasted just as good as it looks.

  • Reply
    April 24, 2018 at 8:39 pm

    5 stars
    Very good side dish. Great way to make vegetables taste good 😉

  • Reply
    April 24, 2018 at 8:40 pm

    5 stars
    LOVED the carrots! The glaze was great! I loved the seasoning with the olive oil. Highly recommend!!!

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