Crispy Roasted Potatoes & Carrots (Air Fryer or Oven)

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These roasted potatoes and carrots are oil-free, perfectly seasoned, and can be made easily in your air fryer or oven for a crispy, healthy side dish. Enjoy a flavorful, healthy vegan side dish option that’s ideal for any meal!

white plater with oil-free roasted potatoes, carrots, and onions.

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 like my air fryer baked potatoes, these creamy dairy-free mashed potatoes, and our amazing country-style vegan potato salad. 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.

A perfect vegan side dish, these roasted potatoes and carrots can really round out a meal including my Vegan Mac and Cheese and this 10-Minute Brown Gravy.

Reasons you will love this recipe

  • Crispy and Healthy: These oil-free roasted potatoes and carrots achieve perfect crispiness without any added oil, making them a nutritious side dish.
  • Quick and Easy to Make: Whether using an air fryer or oven, this simple recipe delivers delicious roasted veggies in under 30 minutes, perfect for weeknight dinners or meal prep.
  • Versatile and Flavorful: Seasoned to perfection, these roasted potatoes and carrots pair well with any meal, from salads to plant-based proteins or as a tasty snack on their own.
  • Naturally Vegan and Oil-Free: This recipe is ideal for those following a plant-based or oil-free diet, providing a wholesome, delicious alternative to traditional roasted veggies.

Ingredients you will need

wooden cutting board with diced potatoes and carrots
  • Potatoes- They become crispy on the outside and tender on the inside, providing a satisfying base that complements other vegetables, making the dish more filling and balanced. Plus, they are a great source of fiber, vitamins, and minerals.
  • Carrots- Caramelize beautifully when roasted, enhancing their flavor while providing a healthy dose of vitamins, antioxidants, and fiber for a nutrient-rich side dish.
  • Seasonings- Onion powder, garlic powder, smoked paprika, parsley, and seasoning salt are the spices I use to season these delicious veggies.

What kind of potatoes to use

For oven roasting, Yukon Gold and red potatoes work best due to their creamy texture and ability to hold their shape. Russet potatoes also roast well, becoming crisp on the outside and fluffy inside, though they tend to break down more easily than waxier varieties.

Tips & Suggestions

  • 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.

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.

STEP #1: 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.

russett potatoes on wooden board being diced

STEP #2: 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 oil-free 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.

large stainless mixing bowl with seasoned potatoes and carrots on white background

STEP #3: 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.

STEP #4: Once the chunks are coated well, place them on the lined baking sheet or in your air fryer.

black air fryer filled with seasoned potatoes and carrots

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.

baking sheet lined with parchment paper and raw diced and seasoned potatoes and carrots

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.

cast iron casserole pan with handles filled with vegan roast with gravy and roasted potatoes and carrots.

STEP #5: Serve them warm with main dishes like my Vegan Meatloaf or this Vegan Roast for holidays or entertaining guests.

Frequently Asked Questions

What temperature should I use for roasting potatoes and carrots in the oven?

Roast potatoes and carrots in the oven at 400°F (200°C) for 25-35 minutes, tossing halfway through for even browning.

Do I need to preheat the oven?

Yes, preheating your oven helps ensure even cooking and crispy edges. Preheat the oven for 10 minutes.

Do I need to peel the potatoes and carrots before roasting?

Peeling is optional. Leaving the skins on adds extra texture and nutrients, but if you prefer smoother roasted veggies, feel free to peel them before cooking.

decorative white bowl full of roasted potatoes and carrots white green plate filled in background

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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white platter with roasted potatoes and carrots on wooden board
4.34 from 9 votes

Roasted Potatoes & Carrots (Air Fryer or Oven)

These roasted potatoes and carrots are oil-free, perfectly seasoned, and can be made easily in your air fryer or oven for a crispy, healthy side dish. Enjoy a flavorful, healthy vegan side dish option that’s ideal for any meal!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings

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

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
  • 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

Serving: 1g | Calories: 101kcal | Carbohydrates: 23g | Protein: 3g | Fiber: 3g | Sugar: 2g

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.

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