This easy recipe features perfectly roasted carrots, potatoes, and onions seasoned with olive oil, garlic, and herbs. A versatile side dish that pairs beautifully with any main course.
Why You’ll Love It
- Simple pantry ingredients.
- Family favorite for years.
- Easy to make ahead.
What You Need
- 2 pounds carrots (peeled and cut into uniform pieces)
- 6 whole potatoes (washed and cut into even pieces)
- 1 whole sweet onion (peeled and cut into eighths)
- 3 cloves garlic (minced)
- 6 tbsp olive oil (for coating vegetables)
- 1/2 tsp dried thyme (for seasoning)
- 1/2 tsp dried parsley (for seasoning)
- salt (to taste)
- black pepper (to taste)
How to Make Roast Carrots, Potatoes and Onions
- Preheat the oven to 475°F (245°C). Peel and cut the carrots into uniform pieces. Wash the potatoes thoroughly, leaving the skin on, and cut into small, even pieces. Peel and cut the onion into eighths. Mince the garlic.
- In a large bowl, combine the prepared vegetables. Drizzle with olive oil and season with garlic, thyme, parsley, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Cover with aluminum foil and roast for 45 minutes. Remove the foil and continue roasting uncovered for an additional 30 minutes, stirring every 10 minutes until golden brown and tender.
- Remove the vegetables from the oven and taste for seasoning. Adjust with additional salt and pepper if needed. Transfer to a serving dish and serve immediately.
Tips
- Read the whole recipe once before you start.
- Let it rest a few minutes before serving so it sets.
- Leftovers reheat well the next day.
Serving and Storing
Keep leftovers covered in the fridge up to 3 days. Reheat gently.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble earlier in the day and cook when ready.
Can I freeze it?
Most of it freezes well for up to 2 months.
Roast Carrots, Potatoes and Onions
This easy recipe features perfectly roasted carrots, potatoes, and onions seasoned with olive oil, garlic, and herbs. A versatile side dish that pairs beautiful
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Ingredients
- 2 pounds carrots (peeled and cut into uniform pieces)
- 6 whole potatoes (washed and cut into even pieces)
- 1 whole sweet onion (peeled and cut into eighths)
- 3 cloves garlic (minced)
- 6 tbsp olive oil (for coating vegetables)
- 1/2 tsp dried thyme (for seasoning)
- 1/2 tsp dried parsley (for seasoning)
- salt (to taste)
- black pepper (to taste)
Instructions
- Preheat the oven to 475°F (245°C). Peel and cut the carrots into uniform pieces. Wash the potatoes thoroughly, leaving the skin on, and cut into small, even pieces. Peel and cut the onion into eighths. Mince the garlic.
- In a large bowl, combine the prepared vegetables. Drizzle with olive oil and season with garlic, thyme, parsley, salt, and pepper. Toss to coat evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Cover with aluminum foil and roast for 45 minutes. Remove the foil and continue roasting uncovered for an additional 30 minutes, stirring every 10 minutes until golden brown and tender.
- Remove the vegetables from the oven and taste for seasoning. Adjust with additional salt and pepper if needed. Transfer to a serving dish and serve immediately.
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