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
Instructions
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Preheat the oven: Set your oven to 475°F (245°C) to get a crisp golden texture on the vegetables.
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Prepare the vegetables: Peel and chop the carrots, wash and chop the potatoes, and slice the onion into wedges. Mince the garlic.
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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.
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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.
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Cover with foil: Cover the baking sheet with aluminum foil and roast for 45 minutes.
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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.
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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
