Name: Sheet Pan Potatoes and Carrots
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 0.5 tsp salt; 0.75 cup unsalted butter (softened at room temperature); 0.75 cup granulated sugar; 0.75 cup light brown sugar (packed); 2 large eggs (at room temperature); 2 tsp pure vanilla extract; 2 cups semi-sweet chocolate chips

This sheet pan potatoes and carrots is the ultimate hands-off side dish, combining earthy potatoes and sweet carrots roasted to caramelized perfection. It’s ready in under an hour, uses just one pan for easy cleanup, and complements everything from a casual family dinner to a holiday feast.

How to Make Sheet Pan Potatoes and Carrots

I first fell for this method while hosting a large autumn gathering. The simplicity of tossing everything on a single pan freed me to focus on the main course, like a standing rib roast, and other modern Thanksgiving sides. The way the carrots caramelize alongside the potatoes creates a harmony of flavors that feels both rustic and refined. I now make this dish regularly to pair with roasted garlic cabbage steaks for a complete, comforting meal.

What Makes This Sheet Pan Side Special

Effortless Preparation: Simply chop, toss, and roast for a truly easy side dish.
Perfectly Caramelized Veggies: High heat coaxes out the natural sweetness from carrots and potatoes.
Minimal Cleanup: Everything cooks together on one pan, making cleanup a breeze.
Crowd-Pleasing Flavor: The classic combination appeals to both kids and adults alike.

What You’ll Need for Perfect Sheet Pan Potatoes and Carrots

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Potatoes: I recommend Yukon Gold for their creamy texture that holds its shape.
Carrots: Use fresh, firm carrots for the best sweet flavor when roasted.
Olive Oil: A good quality oil helps achieve a crispy, golden exterior.
Garlic Powder: Adds a warm, savory depth without the risk of burning.
Dried Thyme: Complements the earthy notes of the vegetables beautifully.
Salt and Black Pepper: Essential for enhancing all the natural flavors.
Fresh Parsley: A bright, fresh garnish added just before serving.

Sheet Pan Potatoes and Carrots

Make perfect homemade chocolate chip cookies with this easy recipe. Soft, chewy cookies with melty chocolate chips ready in just 30 minutes.

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Prep Time 15

Cook Time 10

Total Time 30

Course Dessert

Cuisine American

Servings 24 cookies

Calories 180 kcal

Equipment

oven
baking sheets
parchment paper
medium bowl
whisk
large mixing bowl
electric mixer
rubber spatula
measuring cups
measuring spoons
wire rack

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt

Wet Ingredients

0.75 cup unsalted butter softened at room temperature
0.75 cup granulated sugar
0.75 cup light brown sugar packed
2 large eggs at room temperature
2 tsp pure vanilla extract
2 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together for about 2 minutes, until the mixture is light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Be careful not to overmix.
Use a rubber spatula to fold in the 2 cups of chocolate chips until they are evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still soft. The cookies will look slightly underdone but will firm up as they cool. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

The cookies will look slightly underdone but will firm up as they cool.

Keyword baking, chocolate chip cookies, sheet pan potatoes and carrots

Ways to Customize This Dish

Herb Garden Twist: Swap thyme for rosemary or a blend of Italian herbs.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes with the oil.
Cheesy Finish: Sprinkle with grated Parmesan during the last five minutes of roasting.

My Pro Tips for Perfect Roasting

Uniform Cutting: Chop vegetables into similar sizes for even cooking and browning.
Don’t Crowd the Pan: Spread in a single layer to ensure they roast instead of steam.
Hot Oven is Key: A high temperature is essential for achieving caramelization.
Toss Halfway Through: Gently shake or stir the pan for all-over browning.

Cozy Serving of Sheet Pan Potatoes and Carrots

How to Store and Reheat Your Leftovers

Store: Keep in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze in a freezer-safe bag for up to 3 months, though texture may soften.
Reheat:Spread on a baking sheet and warm at 375°F for 10-15 minutes to regain crispness.
Make-Ahead Tip: You can chop the vegetables a day ahead and keep them submerged in water in the fridge.

Frequently Asked Questions

What kind of potatoes are best for sheet pan roasting?

Yukon Gold potatoes are my top choice because they have a creamy interior that doesn’t dry out, and they develop a lovely golden crust. Russet potatoes also work well for a fluffier result, similar to what you’d get with classic baked potatoes.

Do you need to peel carrots for sheet pan roasting?

It’s not necessary if they are well-scrubbed. The peel on carrots is thin and becomes tender when roasted. Peeling is a matter of personal preference for texture and appearance.

Can you roast potatoes and carrots together?

Absolutely. They are a classic pairing because they roast well at the same temperature. Just ensure they are cut to similar sizes so they finish cooking at the same time.

How long does it take to roast potatoes and carrots at 400?

At 400°F, it typically takes 25 to 35 minutes for tender, caramelized vegetables. I recommend tossing them halfway through the cooking time for even browning.

More Easy Side Dishes to Try

Why This Sheet Pan Combo Wins Every Time

With its effortless preparation and deeply satisfying, caramelized flavor, this sheet pan potatoes and carrots recipe is a weeknight hero and a holiday staple. It delivers maximum flavor with minimal effort, proving that the simplest dishes are often the most memorable. I hope it becomes a trusted favorite in your kitchen, too.

Easy Cookie Recipe