Preheat your oven to 400°F (200°C). Lightly butter a 2- to 2½-quart casserole dish.
Peel the carrots and slice them into thick sticks. Wash the potatoes well, leaving the skins on if desired, and cut them into evenly sized chunks so they cook at the same rate.
Arrange the carrots and potatoes in the prepared baking dish, spreading them into an even layer for the best caramelization.
In a small bowl, combine the melted butter and kosher salt until thoroughly mixed.
Pour the butter mixture evenly over the vegetables, then gently toss until every piece is coated.
Cover the dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil carefully and stir the vegetables to coat them with the buttery juices. Spread everything back into an even layer.
Return the dish to the oven uncovered and continue baking for 25 to 35 minutes, stirring once halfway through, until the vegetables are fork-tender and beautifully golden around the edges.
Taste and adjust the seasoning if needed before serving. Spoon the buttery pan juices over each serving for extra flavor.
Helpful Tips
For deeper caramelization, slice the carrots slightly thinner while keeping the potato pieces a little larger. This creates a wonderful contrast between crisp edges and creamy centers.
If you'd like a lighter version, reduce the butter to 4 tablespoons and add 2 tablespoons of water before baking. The vegetables will remain tender while using less butter.
For extra color, combine orange, yellow, and purple carrots while keeping the total amount the same.
To save time, peel and cut the vegetables up to one day in advance. Store them in cold water in the refrigerator, then drain and dry thoroughly before baking to ensure they roast instead of steam.
Storing Leftovers
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 4 days.
Reheat in a skillet with a little butter or warm in a 350°F oven until heated through. While the microwave works in a pinch, reheating in the oven or skillet helps restore the roasted texture.
Food Safety
Wash all vegetables thoroughly before preparing them. Use separate cutting boards if you're also handling raw meat to prevent cross-contamination. Refrigerate leftovers within two hours of cooking and always reheat until piping hot before serving.
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