Delightfully seasoned and roasted, this Roasted Carrots, Potatoes & Onions recipe combine tender, caramelized vegetables that are perfect for the whole family! Wreathed in the magical combination of earthy potatoes, sweet carrots and savory onions roasted alongside garlic, olive oil and perfuming herbs, they all come together to make a side dish that can stand on its own to complement any class of main.
Crunch on the outside and tender inside, these roasted vegetables are easy to make and full of flavor. Serve them hot from the oven and you’ll have cozy additions to your dinner table or holiday spread!
Why You’ll Love It:
Simple Ingredients, Big Flavor: A handful of pantry ingredients, plus a handful of fresh vegetables, combine for sweet, savory goodness in this dish.
Versatile Side Dish: A natural partner for holiday spreads or laid-back weeknight meals, this dish goes with nearly every main course.
Customizable: Change up the herbs, spices and veggies to match your taste or whatever you have available.
Hands-Off Cooking: The bulk of the heavy lifting is done in the oven, so you can prep other components of your meal.
Key Ingredients:
Use fresh and firm carrots, which will give the best flavor and texture. Baby carrots can be used in a pinch but cook slightly faster.
Potatoes: Using Yukon Gold or red potatoes works well for roasting, as they hold their shape and have a creamy (not starchy) interior. Leave the skins on for added texture and nutrients.
Onions: Sweet onions (like Vidalia) cook down nicely and add a nice sweetness to the dish to balance things.
Garlic: Use fresh garlic cloves to add a punchy, aromatic flavor. Minced garlic guarantees it mingles beautifully with the olive oil and herbs.
Olive Oil: Use a good quality olive oil—it really makes a difference in flavor and helps the vegetables crisp up beautifully.
Herbs: Thyme and parsley are the classics in this dish, but feel free to try rosemary, oregano or even a little smoked paprika for something extra smoky and depth-y.
Step-by-Step Instructions
Preheat the Oven
PREHEAT: 475°F (245°C) That’s what helps the tính âm make them crispily golden.
Prepare the Vegetables
Carrots: peel and chop into small, even pieces for more even cooking.
Potatoes: Wash well, keep the skin on for added texture and nutrients. Cut into small, even pieces.
Onion: Peel and slice a sweet onion into eighths and you’ll be adding a natural sweetness.
Garlic: Also one of those pungent aromatic ingredients, finely mince 4 of them for deep flavor.
Mix and Season
Combine Ingredients
In a large bowl, add:
Made carrots, potatoes and onions.
Drizzle with Olive Oil
Add 6 tablespoons olive oil to coat the veg. This encourages caramelization and amplifies their natural flavor.
Season the Vegetables
Add:
Minced garlic.
½ teaspoon dried thyme.
½ teaspoon dried parsley.
Salt and pepper to taste.
Toss to Coat
Toss to coat each piece well with the oil and the seasonings.
Roast the Vegetables
Prepare the Baking Sheet
Arrange the vegetables in a single layer on a large baking sheet. Do not over crowd to ensure proper roast.
Cover with Foil
Line the baking sheet with aluminum foil. This first step creates steam, which helps cook the veggies for tenderness.
Roast in the Oven
Cover with foil and roast to start cooking and softening the vegetables, 45 minutes.
Remove the Foil
Take off the foil after 45 minutes. This enables the vegetables to brown and get crisp.
Continue Roasting
Roast, uncovered, for another 30 minutes, stirring every 10 minutes to promote even browning. The vegetables should be golden brown and crisp outside, tender inside.
Serve
Final Seasoning
When the vegetables are roasted, take them out of the oven.
Taste and add more salt and pepper if needed.
Serve Hot
Move the roasted vegetables to a serving dish.
Serve as a side dish immediately, or eat them as a main.
Serving Suggestions:
Roasted carrots, potatoes, onions are so wonderfully versatile. Here’s how to help them shine in a meal:
As a Side Dish: Serve alongside roasted chicken, beef tenderloin, grilled pork chops, or baked salmon for a hearty meal.
Vegetarian Main Course: MAKE a grain salad to serve alongside, or top with a dollop of tzatziki or hummus to make a full vegetarian meal.
Brunch Upgrade: Top with a fried or poached egg to create a savory roasted veggie breakfast bowl.
Holiday Spread: This dish is the ideal accompaniment to Thanksgiving or Christmas dinners, its balance against rich mains like turkey and ham.
Storage and Reheating:
Refrigerate: Leftovers can be placed in a covered container and refrigerated for 1 to 4 days.
Reheat: Place in a skillet over medium heat, where they’ll regain their crispy edges, or use a toaster oven. The microwave also works, though the vegetables won’t be as crisp.
Freezing: Freezing is not the best method for roasted vegetables (they may get mushy), but you can freeze them, too, in an airtight container, for up to 2 months. Rewarm in the oven to restore their texture.
