Roast Carrots, Potatoes & Onions

Here’s a simple and delicious recipe for roast carrots, potatoes, and onions—a perfect side dish for any meal:

---

Roasted Carrots, Potatoes & Onions

Ingredients

• 4 medium carrots, peeled and cut into sticks or chunks

• 4 medium potatoes, peeled or unpeeled, cut into cubes or wedges

• 1 large onion, cut into wedges

• 3 tbsp olive oil

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp garlic powder or 2 garlic cloves, minced

• 1 tsp dried rosemary or thyme (optional)

• Optional garnish: fresh parsley or chives

---

Instructions

1. Preheat oven:

   • Preheat oven to 400°F (200°C).

2. Prepare vegetables:

   • Place carrots, potatoes, and onions in a large bowl.

   • Drizzle with olive oil, sprinkle with salt, pepper, garlic, and herbs. Toss to coat evenly.

3. Arrange on baking sheet:

   • Spread vegetables in a single layer on a baking sheet. Avoid overcrowding for even roasting.

4. Roast:

   • Roast for 35–45 minutes, tossing halfway through, until vegetables are golden brown and tender.

5. Serve:

   • Remove from oven, garnish with fresh herbs if desired, and serve hot.

---

💡 Tips:

• For extra crispiness, preheat the baking sheet before adding the veggies.

• Add a splash of balsamic vinegar or honey in the last 5 minutes for a caramelized flavor.

• You can swap or add other root vegetables like parsnips, sweet potatoes, or turnips.

If you want, I can also give a sheet-pan version with sausage or chicken added for a complete one-pan meal.

Do you want me to share that version too?