Crispy Roasted Potatoes & Carrots (Air Fryer or Oven)
The perfect side dish for any meal, these Crispy Roasted Potatoes and Carrots are completely oil-free and can be cooked in either your oven or air fryer.
A perfect vegan side dish can really round out a meal including Vegan Mac and Cheese, 10-Minute Brown Gravy, and these crispy roasted veggies.
At my house, there are always bags of potatoes and carrots on hand any time of the year because they are easy to store and inexpensive. There are so many recipes that I can make as a main entry or side dish with them. You can be sure that, if this house doesn’t have potatoes and carrots in the cupboards at any given time, I no longer live here.
What kind of potatoes to use
Personally, I use almost any type of potato for roasting. Some of the ones most commonly used are:
- Russet
- Yukon gold
- Red potatoes
How to roast potatoes and carrots
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lining the pan prevents sticking and makes for a really easy clean-up. Or, you can use your air fryer. Air frying is my favorite way to cook them.
Wash the potatoes and carrots and dice them into 1-inch chunks. They can be cut into larger chunks if desired, but they will require a little longer cooking time. I don’t peel my potatoes or carrots because there is so much fiber in the skins, but they can be peeled if you prefer.
Most of the time, I have baby carrots in my refrigerator because we love to dip them into hummus and eat them as a snack. They also work great in recipes like this and they make dicing a lot easier.
I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.
Place the veggie chunks in a large bowl and add the garlic powder, onion powder, season salt, and smoked paprika. Toss with your hands or stir with a spatula until the potatoes and carrots are well coated. Since the vegetables have their own moisture, the spices should stick nicely to them.
Spices to use for seasoning
There are so many options for seasoning roasted veggies, and it really comes down to preference and other dishes you’ll be serving them with. Most of the time, when I’m making them to serve with main dishes like Vegan Meatloaf or Vegan Roast, I just use basic seasonings. These are some of my favorites.
- Garlic powder
- Onion powder
- Smoked paprika
- Season salt
- Dry parsley
Cooking method options
Once the chunks are coated well, place them on the lined baking sheet or in your air fryer.
Air Fryer Method- Place the seasoned potatoes and carrots in the air fryer and set the temperature to 400°F for 25 minutes. It’s fine for them to be stacked on top of each other. Stop halfway through the cooking cycle and use a spatula to redistribute them. After the full cooking time, if they aren’t nice and crunchy, add more time 5 minutes at a time until they are golden brown and crispy.
Oven Roasting Method- Preheat the oven to 400°F. Dump the veggies with seasoning onto the lined baking sheet and arrange them in an even flat layer. Make sure they aren’t stacked on top of each other to allow for even cooking. Bake for approximately 40-45 minutes without stirring.
If you would rather cook your potatoes on the stovetop, try my Easy Breakfast Potatoes.
Pro cooking tips for roasting potatoes and carrots
- Cooking Temperature- If baking in the oven and using parchment paper to prevent sticking, don’t turn the temperature any higher than 400°F because the paper will begin to burn.
- Potatoes- Any type of potato can be used but my favorites are Russets, Yukon, and red potatoes.
- Carrots- Keeping baby carrots on hand makes this recipe come together even quicker because you simply need to slice the carrots in half.
- Slicing- I slice my veggie chunks about 1″ thick for roasting. They can be cut thicker if desired, but you’ll need to add a little extra cooking time or possibly steam them for 10 minutes before roasting to speed it up and make sure the potatoes stay nice and fluffy on the inside while being crispy on the outside.
Serving suggestions
There are lots of recipes these roasted veggies go well with, and these are some of my favorites.
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Roasted Potatoes & Carrots (Air Fryer or Oven)
Ingredients
- 3 cups diced potatoes washed (Russet, Yukon, Red)
- 1.5 cups diced carrots
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dry parsley
- 1/2 teaspoon season salt or plain salt
Instructions
Air Fryer Method
- Place the seasoned potatoes and carrots in the air fryer and set the temperature to 400°F for 25 minutes. It’s fine for them to be stacked on top of each other.
- Stop halfway through the cooking cycle and use a spatula to redistribute them.
- After the full cooking time, if they aren’t nice and crunchy, add more time 5-minutes at a time until they are golden brown and crispy.
Oven Roasting Method
- Preheat oven to 400°F.
- Dump the veggies with seasoning onto the lined baking sheet and arrange them in an even flat layer. Make sure they aren’t stacked on top of each other to allow for even cooking.
- Bake for approximately 40-45 minutes without stirring.
Video
Notes
- Cooking Temperature- If baking in the oven and using parchment paper to prevent sticking, don’t turn the temperature any higher than 400°F because the paper will begin to burn.
- Potatoes- Any type of potato can be used but my favorites are Russets, Yukon gold, and red potatoes.
- Carrots- Keeping baby carrots on hand makes this recipe come together even quicker because you simply need to slice the carrots in half.
- Slicing- I slice my veggie chunks about 1″ thick for roasting. They can be cut thicker if desired, but you’ll need to add a little extra cooking time or possibly steam them for 10-minutes before roasting to speed it up and make sure the potatoes stay nice and fluffy on the inside while being crispy on the outside.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
