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Roasted Potatoes and Carrots

Roasted potatoes and carrots are one of my favorite healthy dishes. I like it because it’s simple in preparation and has incredible taste, a delicious aroma, a sweet glaze, and what is important – it’s crispy on the outside and creamy texture inside.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • - For the roasted potatoes and carrots:
  • 1 pound carrots;
  • 1 pound baby potatoes or russet potatoes;
  • 2 tbsp olive oil
  • 1 tbsp honey;
  • 1 tsp ground cumin;
  • 1 tsp smoked paprika;
  • ¾ tsp salt;
  • ¼ cayenne pepper;
  • 1 tbsp fresh rosemary, chopped.
  • - For the sauce:
  • 1 cup nonfat plain Greek yogurt;
  • 1½ tbsp honey.


  • To make the honey yogurt sauce, mix 1 cup nonfat plain Greek yogurt and 1 ½ tbsp honey. You can prepare this sauce while the potatoes and carrots are baking.
  • Preheat oven to 400°F.
  • Line baking sheet with an aluminium foil. Then, spray with cooking spray.
  • Cut the baby potatoes in half. If you use russet potatoes, cut them into quarters. Peel the carrots and cut them in half in length.
  • Place potatoes and carrots on a baking sheet. Add olive oil, honey, ground cumin, smoked paprika, salt, and cayenne pepper. Toss to cover potatoes and carrots completely with this oily mixture. Spread potatoes and carrots evenly on a baking sheet.
  • Bake in the preheated oven for 25-30 minutes in the lower third of oven. Carrots and potatoes are cooked when they turn brown and are easily pierced with a fork or a knife.
  • Remove the baking sheet from the oven, sprinkle the carrots and potatoes with chopped rosemary. Mix.
  • Place roasted potatoes and carrots on a serving plate and drizzle with sauce. Use the remaining sauce as a dip. Enjoy with your favorite food.
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