Roasted Young Rosemary Potatoes and Carrots


600g young carrots (roughly sliced)
600g young potatoes (cubed)
sea salt to taste
black peppercorns
4 tbs olive oil
small handful of fresh rosemary leaves


Season vegetables with olive oil, freshly ground pepper, salt to taste and bake on non stick baking tray for about 40-50 minutes at 180°C (356°F), in half time you can turn on also grill.

Serve 4 people as a side dish.

  • Rosemary can be replaced with thyme.
  • For rustic look use whole baby potatoes and carrots chopped coarsely to be the same size with potatoes.

Your thoughts…

  1. Oooh Margot I just love these roast veggies of carrots and potatoes flavoured with rosemary. I am always on the lookout for different recipes to ring the changes with veggies and this one sounds excellent!! :D

    Rosie x

  2. Margot I love these roasted veggies of carrots n potatoes…and the rosemary flavor sounds and smells great… would love to have them for dinner :D

  3. Those roasted potatoes and carrots look nice and golden brown and good.

  4. The roasted potatoes and carrots look delicious. Do you make it with any special variety of potato? Last summer my hairdresser was revved-up on all the different types/colors of potatoes she was finding at the farmers’ markets. She told me they were definitely worth checking out. I’m sorry to say I haven’t yet ventured as far a field as she has. So, what do you think? Would you recommend one variety over another for this recipe? Thanks.

  5. This is one of my favourite ways to do potatoes and other veggies – quick, easy and delicious!

  6. Thank you for all comments.

    Cristie – most of the time I use young potatoes so I don’t have to peel them. There is many varieties of potatoes… I did not look closely at that yet, I just use any potatoes I have at home at the moment ;)

  7. Hi Margot,
    Sounds good – potatoes I don’t have to peel are all the better! I’ll look for the young ones! Thanks, Cristie

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