My neighbor brought this colorful side dish to our potluck, and it was the first thing to go. Just 4 ingredients!

This oven baked 4-ingredient roasted potatoes and carrots recipe is exactly the kind of colorful side dish that disappears first at a potluck. My neighbor brought a pan of these to our block party, and everyone kept going back for just one more scoop. It’s simple, cozy, and budget-friendly—just potatoes, carrots, olive oil, and a good sprinkle of dried herbs. Everything roasts together on one pan until the potatoes are golden and the carrots are tender, making it an easy, no-fuss side for busy family dinners or holiday tables.

Serve these roasted potatoes and carrots straight from the sheet pan while they’re hot and a little crispy around the edges. They pair wonderfully with roast chicken, pork chops, meatloaf, or grilled sausages, and they’re just as good alongside baked fish or a simple veggie omelet. Add a crisp green salad or steamed green beans to round out the plate. If you’re taking this to a potluck, tuck the warm pan into an insulated carrier and bring along a big spoon so everyone can help themselves.

Servings: 6

2 pounds russet or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, if you like.

Place the potato chunks and carrot chunks on the baking sheet in a single, even layer. Try not to crowd them so they can brown nicely.

Drizzle the vegetables with the olive oil. Sprinkle the dried Italian seasoning evenly over the top, along with a generous pinch of salt and a few grinds of black pepper if you use them at home.

Use clean hands or a large spoon to toss the potatoes and carrots right on the baking sheet until every piece is lightly coated in oil and herbs. Spread them back out into a single layer, turning most of the potatoes so a cut side is facing down for better browning.

Roast in the preheated oven for 25 minutes. Carefully remove the pan, give everything a good stir and flip, then spread back into an even layer.

Return the pan to the oven and roast for another 15 to 20 minutes, or until the potatoes are golden brown on the edges and the carrots are tender when pierced with a fork.

Taste and adjust the seasoning with a little more salt and pepper if needed. Serve the roasted potatoes and carrots straight from the baking sheet or transfer to a warm serving dish and enjoy while hot.

For picky eaters, you can cut the carrots and potatoes into smaller, bite-sized pieces so they cook a bit softer and feel more like fries; you can also go lighter on the herbs or use just dried parsley if they’re sensitive to strong flavors. If you don’t have Italian seasoning, use any dried herb blend you like, such as a mix of dried thyme, rosemary, and oregano, keeping the total to about 2 teaspoons. To make this even more weeknight-friendly, you can prep the potatoes and carrots earlier in the day and store them in cold water in the fridge (drain and pat dry very well before roasting so they crisp up). For extra color at a potluck, use a mix of rainbow carrots or red and Yukon potatoes. If your family enjoys a little richness, sprinkle the hot vegetables with a spoonful of grated Parmesan right when they come out of the oven, or toss in a handful of frozen peas during the last 5 minutes of roasting for a pop of green. Just keep in mind that any add-ins beyond salt and pepper will take you over the original 4-ingredient idea, so adjust based on what you need for the occasion.