Here’s a simple, flavorful recipe for Roasted Potatoes, Carrots, and Onions—perfect as a side for any meal.
🥔🥕 Roast Potatoes, Carrots, and Onions
Serves: 4 | Prep & Cook: 10 min prep, 40–45 min roasting
Ingredients
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4 medium potatoes, cut into 1-inch cubes
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4 large carrots, peeled and cut into 1-inch pieces
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1 large onion, cut into wedges
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3 tbsp olive oil
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1 tsp garlic powder or 2 cloves fresh garlic, minced
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1 tsp dried rosemary or thyme (optional)
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Salt and black pepper, to taste
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Optional: a pinch of paprika or chili flakes for a little heat
Instructions
1. Preheat Oven
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Preheat oven to 425°F (220°C).
2. Prepare Vegetables
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Place potatoes, carrots, and onion in a large bowl.
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Drizzle with olive oil, sprinkle with garlic, herbs, salt, and pepper.
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Toss until everything is evenly coated.
3. Roast
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Spread vegetables in a single layer on a baking sheet.
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Roast for 35–45 minutes, tossing halfway through, until vegetables are golden brown and tender.
4. Serve
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Taste and adjust seasoning. Serve warm as a side dish.
Tips for Perfect Roasted Veggies
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Even roasting: Cut vegetables into similar sizes.
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Extra crisp: Use high heat and don’t overcrowd the pan.
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Flavor boost: Add a splash of balsamic vinegar or a sprinkle of Parmesan before serving.
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Make ahead: Roast a day early and reheat; they taste great the next day too.
This dish is simple, hearty, and full of natural sweetness from the carrots and onions, with perfectly crispy potatoes.
I can also give a Mediterranean-style version with garlic, oregano, and lemon that really elevates it if you want.