You should roast carrots and potatoes for about 25 to 35 minutes in a 425°F oven, depending on how you cut them.
That’s the short answer if you’re in a hurry.
But if you want them perfectly tender inside with crispy, golden edges outside, there are a few more details worth knowing.
In this post, we’ll go over exactly how long to roast carrots and potatoes, how to prep them, and the little tricks that make a big difference.
Let’s get into it.
How Long to Roast Carrots and Potatoes Together
When you roast carrots and potatoes together, the timing really comes down to size and density.
Potatoes are denser than carrots, so if you cut them the same size, the potatoes will usually need a few extra minutes.
That’s why the best approach is to cut your potatoes slightly smaller than your carrots.
Here’s a quick guide based on how you chop them:
1. Cubed Carrots and Potatoes (1-inch pieces)
If you cut both into roughly 1-inch cubes, roast them at 425°F for 30 to 35 minutes.
Toss them halfway through so they brown evenly on all sides.
You’ll know they’re done when a fork slides in easily and the edges are nicely caramelized.
2. Baby Carrots and Small Potato Wedges
Baby carrots are thicker and take a bit longer than you’d expect.
Pair them with small potato wedges and roast at 425°F for about 35 to 40 minutes.
Keep an eye on them after the 30-minute mark so the carrots don’t turn mushy.
3. Thinly Sliced or Matchstick Cuts
If you slice carrots into thin coins and potatoes into thin rounds or matchsticks, they’ll roast much faster.
At 425°F, they’ll be done in 20 to 25 minutes.
This is a great option when you want roasted carrots and potatoes as a quick side for dinner.
4. Whole or Halved Small Potatoes and Chunky Carrots
Whole baby potatoes and thick carrot chunks need more time.
Roast them at 400°F for 45 to 55 minutes, stirring every 15 minutes.
The lower temperature gives the insides time to cook through before the outsides burn.
How to Prep Carrots and Potatoes for Roasting
How you prep your carrots and potatoes matters just as much as how long you roast them.
Here’s a simple method that works every time:
1. Wash and Peel (or Don’t Peel)
Scrub your potatoes well and peel them if you like.
For carrots, a good scrub is usually enough, though peeling works too.
Leaving the skin on both adds texture and extra fiber.
2. Cut Them Evenly
The single biggest mistake people make when roasting carrots and potatoes is cutting them unevenly.
Aim for pieces that are all about the same size so everything cooks at the same rate.
3. Dry Them Thoroughly
Pat your carrots and potatoes dry with a clean towel before tossing them in oil.
Any moisture left on the surface will steam them instead of roast them.
4. Toss With Oil and Seasonings
Use about 2 tablespoons of olive oil or avocado oil per pound of vegetables.
Add salt, pepper, garlic powder, and rosemary or thyme for classic flavor.
5. Spread Them in a Single Layer
Crowding the pan is another common mistake.
If your carrots and potatoes are piled on top of each other, they’ll steam rather than crisp.
Use two sheet pans if you need to.
Tips for Perfect Roasted Carrots and Potatoes
There are a few extra tricks that take your roasted carrots and potatoes from good to great.
1. Preheat the Pan
Put your sheet pan in the oven while it preheats.
When you add the vegetables to the hot pan, they start sizzling right away, which helps them crisp up.
2. Don’t Skip the Stir
Stir your carrots and potatoes about halfway through roasting.
This ensures every side gets that golden, caramelized finish.
3. Add Carrots Later If Needed
If your potatoes are particularly large and your carrots are thin, add the carrots 10 minutes after the potatoes start roasting.
This small timing tweak keeps both vegetables perfectly cooked.
4. Finish With Fresh Herbs
A sprinkle of fresh parsley or dill after roasting brightens up the flavor.
A squeeze of lemon juice works wonders too.
5. Watch the Last 5 Minutes
Ovens vary, so the last 5 minutes are critical.
Check your carrots and potatoes often during that window to avoid burning.
So, How Long Do You Roast Carrots and Potatoes?
You roast carrots and potatoes for 25 to 35 minutes at 425°F when cut into 1-inch pieces.
Smaller cuts take about 20 minutes, while larger chunks need up to 45 or 50 minutes at a slightly lower temperature.
The key is cutting them evenly, drying them well, and giving them enough space on the pan.
Follow those simple rules and your roasted carrots and potatoes will come out tender, golden, and full of flavor every single time.
Enjoy your roasting.