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.
Crunchy on the exterior and tender within, these roasted vegetables are simple to make and plentiful with flavor. Serve them hot from the oven, and you’ll have comforting additions to your dinner table or holiday spread!
Why You’ll Love It:
Simple Ingredients, Big Flavor: A few pantry staples, along with some fresh vegetables, work together to bring out natural sweetness and savory depth 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.
List of ingredients with quantities and directions is in the recipe card at the bottom of the page
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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.
Variations:
Put your own spin on this dish with these fun twists:
Pop in Protein: Add cubed chicken, sausage or tofu before roasting, to create a one-pan meal.
Additional Veggies: Mix in parsnips, sweet potatoes or brussels sprouts for extra variety and color.
The Fresh Herb Explosion: 2 teaspoons fresh rosemary, sage or dill.
A Spicy Kick: Add red pepper flakes, smoked paprika or cayenne for a bit of heat.
Cheesy Finish: For savory flair, sprinkle freshly grated Parmesan or crumbled feta over the vegetables once roasted.
Conclusion:
Roasted carrots, potatoes and onions are proof that simple, wholesome ingredients work magic. It requires almost no effort on your part, turning basic vegetables into a side dish laced with caramelized sweetness, savory herbs and crisp edges.
Whether you need an easy weeknight dinner or a special holiday meal, this recipe is as versatile as it is tasty. Whether you make the classic version or get creative with it, you’ll love how simple and satisfying it is to make.
So preheat those ovens, gather up your favorite veggies, and get ready to enjoy a side dish that is comforting as well as full of flavor. Happy roasting!
Roast Carrots, Potatoes & Onions: A Simple, Flavorful Side Dish
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.