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Five-Herb Roasted Carrots and Potatoes

  • Servings: 6
  • Course: Side Dish

Roasting potatoes and carrots develops such a tantalizing flavor in this recipe. The only drawback is the mess in the pan. Oven bags come to the rescue. Roast this recipe in an oven bag and the veggies come out moist and tender and the pan is clean. After serving and cooling, gather up the bag and lift it out of the dish. Cleanup is easy with no scrubbing required.

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  • Nonstick spray coating
  • 2 pounds tiny new potatoes
  • 3 medium carrots, peeled and cut into bite-size pieces
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon snipped fresh oregano
  • 1 tablespoon snipped fresh Italian parsley or regular parsley
  • 2 teaspoons snipped fresh rosemary
  • 1 teaspoon snipped fresh sage
  • 3 cloves minced garlic (optional)
  • 2 tablesppons butter, melted
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 fresh basil leaves, cut into thin slivers
  • Fresh basil sprig (optional)
  • Flour
  • Reynolds Oven Bags


Step 1

Place disposable oven bag in a 13x9x2-inch baking pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place potatoes in bag; add the cut-up carrots.

Step 2

In a small bowl, combine chives, oregano, parsley, rosemary, sage, garlic (if you like), butter, and oil. Drizzle mixture over the potatoes and carrots; toss in the oven bag. Sprinkle with salt and black pepper.

Step 3

Close the oven bag. Bake in a 400 degree F oven 45 to 50 minutes or until potatoes are tender. Open bag and transfer to serving bowl. Garnish with basil, if you like. Makes 6 to 8 servings.

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