Introduction:
This recipe for Roasted Potatoes, Carrots, and Onions is a classic, comforting side dish that’s easy to prepare and packed with flavor.
The vegetables are tossed with olive oil, garlic, and herbs, then roasted until they’re golden and tender.
It’s a perfect addition to any family dinner, holiday meal, or cozy weeknight supper. With just a few simple ingredients, you can create a dish that’s hearty, healthy, and loved by everyone at the table.
Ingredients
2 pounds Carrots
6 whole Potatoes
1 whole Sweet Onion
3 cloves Garlic
6 Tablespoons Olive Oil
½ teaspoons Dried Thyme
½ teaspoons Dried Parsley
Salt And Pepper, to taste
How To Make Roast, Potatoes, Carrots and Onions
Preheat oven 475ºF.
Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic.
Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste).
Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil.
Roast for 45 minutes. Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.
Variations and Tips:
Herbs: Swap thyme and parsley for rosemary, oregano, or Italian seasoning for a different flavor profile.
Veggies: Add other hearty vegetables like parsnips, sweet potatoes, or butternut squash for more variety.
Spices: Sprinkle with paprika, cumin, or a pinch of crushed red pepper flakes if you want a little extra warmth and spice.
Cheesy Finish: After roasting, toss the hot vegetables with freshly grated Parmesan or crumbled feta for an extra savory kick.
Make It Crispy: For crispier edges, don’t overcrowd the baking sheet. Use two pans if necessary to keep everything in a single layer.
Vinegar Splash: A light drizzle of balsamic vinegar or lemon juice at the end brightens up the roasted flavors beautifully.
Meal Prep: These veggies reheat really well — make a double batch and use leftovers in wraps, grain bowls, or as an easy breakfast hash with eggs.
How to Store:
Refrigerator: Allow the roasted vegetables to cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh for up to 4–5 days.
Freezer: You can also freeze them! Spread the cooled vegetables on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months.
Reheating: Reheat in a 400°F oven for about 10–15 minutes to restore their crispiness, or microwave for a quick option (though they’ll be softer).
Tip: If freezing, undercook the veggies slightly so they don’t get too mushy when reheated.
Nutritional Information
(Approximate, per serving — based on 6 servings)
Calories: 220
Total Fat: 9g
Saturated Fat: 1.3g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 34g
Dietary Fiber: 5g
Sugars: 6g
Protein: 3g
Note: Nutritional values will vary depending on the size of the vegetables and how much salt is used.