Why You’ll Love This Recipe

This recipe requires minimal effort but delivers maximum flavor. The vegetables caramelize beautifully, with crispy edges and a tender inside. It’s versatile, customizable, and goes well with a wide variety of dishes. Plus, it’s easy to make ahead, making it a great option for busy days or entertaining.

Ingredients

4 medium carrots, peeled and chopped
4 medium potatoes, washed and chopped (skins on)
1 large sweet onion, peeled and sliced
4 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried parsley
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set your oven to 475°F (245°C) to get a crisp golden texture on the vegetables.
Prepare the vegetables: Peel and chop the carrots, wash and chop the potatoes, and slice the onion into wedges. Mince the garlic.
Toss with oil and seasonings: In a large bowl, combine the chopped vegetables with olive oil, garlic, thyme, parsley, salt, and pepper. Toss to coat the vegetables evenly.
Arrange on a baking sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure there’s space between the vegetables to allow for even roasting.
Cover with foil: Cover the baking sheet with aluminum foil and roast for 45 minutes.
Finish roasting: Remove the foil and continue roasting for another 30 minutes, stirring every 10 minutes, until the vegetables are golden brown and crispy on the edges.
Serve: Taste and adjust seasoning if needed. Serve hot as a side dish.

Servings and Timing

Servings: 6-8
Preparation time: 10 minutes
Roasting time: 75 minutes

Variations

Add protein: Toss in cubed chicken, sausage, or tofu before roasting for a one-pan meal.
Extra veggies: Add parsnips, Brussels sprouts, or sweet potatoes to diversify the dish.
Cheesy finish: Sprinkle freshly grated Parmesan or crumbled feta over the roasted vegetables before serving.

Storage/Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Reheat: Reheat in a skillet over medium heat to restore crispiness, or use a toaster oven for best results.

FAQs

1. Can I use other types of potatoes?

Yes, you can use red potatoes or Yukon Gold potatoes, which work well for roasting.

2. Can I make this dish ahead of time?

Yes, you can prepare the vegetables, season them, and refrigerate them before roasting.

3. Can I use frozen vegetables?

Fresh vegetables work best for this recipe to achieve the desired texture.

4. Can I add more spices?

Yes, feel free to experiment with different spices like rosemary, smoked paprika, or cumin for added flavor.

5. Can I use different oils?

Olive oil is recommended, but you can use avocado oil or coconut oil as alternatives.

6. Can I add a glaze?

A balsamic glaze or honey can be drizzled on top just before serving for an extra layer of sweetness.

7. Can I roast these vegetables at a lower temperature?

You can roast at a lower temperature, but it will take longer for the vegetables to crisp up.

8. How can I prevent the vegetables from getting soggy?

Make sure to not overcrowd the pan and roast the vegetables in a single layer for the best results.

9. Can I freeze leftovers?

Freezing isn’t recommended, as the texture of the vegetables may become mushy when reheated.

10. Can I add other root vegetables?

Yes, root vegetables like rutabaga or turnips can be added for a different flavor profile.

Conclusion

These roasted carrots, potatoes, and onions are a simple yet satisfying side dish that complements any main course. With their crispy edges, tender insides, and deep, savory flavor, they’re perfect for a family dinner or a holiday spread. Plus, they’re easy to make and customizable, ensuring they can fit into any meal plan!

Roasted Carrots, Potatoes & Onions

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Author: Julia
Total Time: 1 hour 25 minutes
Yield: 6-8 servings
Diet: Vegetarian

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Description

This Roasted Carrots, Potatoes & Onions recipe is a simple, flavorful side dish made with garlic, olive oil, and herbs. The vegetables caramelize to perfection, offering crispy edges and tender insides. Perfect for weeknight dinners, holidays, or any meal, this easy-to-make dish is both satisfying and versatile.

Ingredients

4 medium carrots, peeled and chopped

4 medium potatoes, washed and chopped (skins on)

1 large sweet onion, peeled and sliced

4 cloves garlic, minced

6 tablespoons olive oil

½ teaspoon dried thyme

½ teaspoon dried parsley

Salt and pepper to taste

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Instructions

Preheat the oven: Set your oven to 475°F (245°C) to get a crisp golden texture on the vegetables.
Prepare the vegetables: Peel and chop the carrots, wash and chop the potatoes, and slice the onion into wedges. Mince the garlic.
Toss with oil and seasonings: In a large bowl, combine the chopped vegetables with olive oil, garlic, thyme, parsley, salt, and pepper. Toss to coat the vegetables evenly.
Arrange on a baking sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. Ensure there’s space between the vegetables to allow for even roasting.
Cover with foil: Cover the baking sheet with aluminum foil and roast for 45 minutes.
Finish roasting: Remove the foil and continue roasting for another 30 minutes, stirring every 10 minutes, until the vegetables are golden brown and crispy on the edges.
Serve: Taste and adjust seasoning if needed. Serve hot as a side dish.

Notes

Add protein: Toss in cubed chicken, sausage, or tofu before roasting for a one-pan meal.

Extra veggies: Add parsnips, Brussels sprouts, or sweet potatoes to diversify the dish.

Cheesy finish: Sprinkle freshly grated Parmesan or crumbled feta over the roasted vegetables before serving.

Prep Time: 10 minutes
Cook Time: 75 minutes (45 minutes covered, 30 minutes uncovered)
Category: Side Dish
Method: Roasting
Cuisine: American