Roast Potatoes Carrots and Onions

Roast Potatoes, Carrots, and Onions

If you’re craving a hearty, flavorful side dish that pairs with almost anything, this Roast Potatoes, Carrots, and Onions recipe is exactly what you need. Tender vegetables, seasoned to perfection and roasted until golden brown, create a side that’s simple, satisfying, and downright irresistible.

Ingredients

2 pounds carrots – Peeled and chopped, offering natural sweetness and vibrant color.
6 whole potatoes – Diced with skins on for hearty texture and rustic flavor.
1 whole sweet onion – Adds a mild, caramelized sweetness.
3 cloves garlic – Minced for bold, aromatic flavor.
6 tablespoons olive oil – Coats the veggies to promote roasting and crisp edges.
½ teaspoon dried thyme – Earthy herb that enhances the savory notes.
½ teaspoon dried parsley – Brings a fresh, herby brightness.
Salt and pepper, to taste – Essential for balancing flavors.

How To Make Roast Potatoes, Carrots, and Onions

Preheat your oven to 475ºF (245ºC).
Prepare the vegetables: Peel the carrots and cut them into bite-size pieces. Dice the potatoes into bite-size pieces, leaving the skin on for extra texture. Cut the sweet onion into eighths. Mince the garlic finely.
Mix the vegetables: In a large bowl, combine carrots, potatoes, and onion. Drizzle with olive oil, and add the minced garlic, dried thyme, dried parsley, and salt and pepper to taste.
Toss well to ensure all vegetables are evenly coated with oil and seasonings.
Arrange on a baking sheet: Spread the vegetables in a single layer on a cookie sheet. Cover the tray with foil.
Roast covered for 45 minutes.
Remove the foil and continue roasting for another 30 minutes, stirring every 10 minutes until the vegetables are golden brown and tender.

Pro Tips for the Best Roasted Vegetables

Cut evenly: Make sure all vegetables are roughly the same size to ensure even roasting.
High heat is key: Roasting at 475ºF gives the vegetables a beautiful caramelization without drying them out.
Use fresh herbs: If available, sprinkle fresh parsley or thyme over the veggies before serving for added flavor and color.
Don’t overcrowd: Spread the vegetables out to allow them to roast rather than steam.