Roasted carrots, potatoes and onions are a classic sheet-pan side: chunks of carrot, skin-on potato and sweet onion tossed with olive oil, garlic, thyme and parsley, then roasted in a very hot oven until tender inside and golden at the edges. The pan starts under foil so the vegetables steam soft, then finishes uncovered to brown. It serves 6.
How to make them: Cut the carrots and potatoes into even pieces and the onion into eighths. Toss everything with the oil, garlic, herbs, salt and pepper and spread it in one layer. Roast at 475°F covered with foil for 45 minutes, then uncover and roast 30 minutes more, stirring every 10 minutes, until golden and tender.
Why You’ll Love It
- One pan: three vegetables roast together on a single sheet.
- Tender inside, golden outside: foil first, then high heat uncovered.
- Simple seasoning: olive oil, garlic, thyme and parsley.
- Goes with everything: roast chicken, pot roast, pork chops or meatloaf.
Ingredient Notes
Carrots: 2 pounds, peeled and cut into uniform pieces.
Potatoes: 6, washed and cut into small, even pieces with the skin on. Yukon Gold or red potatoes hold their shape well; russets get fluffier inside.
Sweet onion: 1, cut into eighths so the wedges caramelize instead of burning.
Garlic: 3 cloves, minced.
Olive oil: 6 tablespoons, enough to coat every piece.
Herbs: 1/2 teaspoon each of dried thyme and dried parsley, plus salt and black pepper.
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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
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- Salt, to taste
- Black pepper, to taste
How to Make Roasted Carrots, Potatoes and Onions
1. Prep. 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.
2. Season. 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.
3. Roast. 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.
4. Serve. 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.
Do Carrots and Potatoes Roast at the Same Rate?
Almost, if you cut them right. Carrots are denser than potatoes, so cut them a little smaller than the potato chunks. Onion wedges cook fastest, which is why they’re cut large, in eighths. Starting the pan under foil evens things out: the steam softens the carrots and potatoes together, and the uncovered time browns them all at once.
Is It Better to Roast Potatoes at 350 or 400?
Hotter is better for browning. At low oven temperatures, vegetables soften but stay pale. This recipe goes even higher, to 475°F, and uses foil for the first part so the inside cooks through before the outside darkens. If your oven runs hot, or your pieces are small, check for doneness early during the uncovered stage.
Tips for Golden Roasted Vegetables
- Cut evenly. Same-size pieces finish together.
- Dry the potatoes. Pat them dry after washing so the oil sticks and they brown.
- Use a big pan. One layer with space between pieces lets them roast instead of steam. Use two pans if needed.
- Seal the foil tightly. It traps the steam that softens the vegetables.
- Stir during the uncovered time. Turning them every 10 minutes browns all sides.
- Taste at the end. Add a final pinch of salt once they’re out of the oven.
Variations
- Parmesan: sprinkle grated Parmesan over the vegetables for the last 10 minutes.
- Rosemary: use fresh rosemary in place of the dried herbs.
- Sweet potatoes: swap some of the potatoes for sweet potato chunks.
- Butter: toss the hot vegetables with a little melted butter before serving.
- Balsamic: drizzle with balsamic glaze at the end.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat on a sheet pan in a hot oven so they crisp again, or chop leftovers into a breakfast hash.
What to Serve With It
Serve them next to roast chicken, steak, pork chops, meatloaf or a holiday ham.
More potato and vegetable sides: garlic herb roasted potatoes, carrots and zucchini, smothered green beans with potatoes, Southern stewed potatoes and scalloped potatoes. For a main dish to go with them, try slow cooker pot roast with gravy or slow cooker bacon wrapped sirloin roast.
Frequently Asked Questions
Can I cook potatoes, carrots and onions in aluminum foil in the oven?
Yes. This recipe roasts them under foil first, then uncovers them to brown.
When should I add carrots and potatoes to a roast?
For a meat roast, add them for the last hour or so. Roasted on their own, as here, they go in together.
Do I need to peel the potatoes?
No. Scrub them well and leave the skins on.
Can I use baby carrots?
Yes. Leave them whole or halve the thick ones.
Why are my vegetables soggy?
The pan was crowded or they weren’t roasted uncovered long enough. Spread them out and finish uncovered.
Can I prep them ahead?
Cut the carrots and onion ahead and refrigerate them. Cut the potatoes just before roasting, or keep them in cold water and dry them well.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Cut everything evenly, start under foil and finish uncovered for golden edges. If you add Parmesan or rosemary, tell me in the comments how it turned out.
Roast Carrots, Potatoes & Onions: A Simple, Flavorful Side Dish
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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.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
