Recipes Side Dishes Vegetables Roasted Fingerling Potatoes and Carrots

Roasted Fingerling Potatoes and Carrots

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 to 8

Simple roast potatoes and carrots are elegant enough for entertaining when you choose pretty rainbow-colored baby carrots and garnish the dish with a sprinkling of chopped fresh flat-leaf parsley or other herbs.


  • 1 lb. (500 g) fingerling potatoes, halved lengthwise
  • 1 bunch rainbow baby carrots, trimmed and halved lengthwise
  • 3 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • Chopped fresh flat-leaf parsley for garnish


Preheat an oven to 425°F (220°C).

On a large baking sheet, toss together the potatoes, carrots, olive oil and a large pinch each of salt and pepper until the vegetables are evenly coated. Spread the vegetables in a single layer and roast until the vegetables are fork-tender and beginning to brown, 20 to 25 minutes. Garnish with the parsley and serve immediately. Serves 6 to 8.

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