Go Back
Roasted Potatoes Onions and Carrots

Roasted Potatoes, Onions and Carrots

A simple and delicious side dish featuring roasted potatoes, onions, and carrots that are crispy on the outside and tender on the inside.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 medium potatoes (preferably Yukon Gold) Waxy potatoes hold their shape well.
  • 3 medium carrots Firm and fresh carrots are best.
  • 1 large onion Use a sweet onion for better flavor.
Seasoning
  • 2 tablespoons olive oil Use enough to coat vegetables without being greasy.
  • 1 teaspoon salt Enhances the natural flavors.
  • 1 teaspoon black pepper For seasoning.
  • 1 teaspoon garlic powder Optional, for added flavor.
  • 1 teaspoon dried herbs (e.g., thyme or rosemary) To complement the vegetables.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Peel and chop the potatoes and carrots into evenly sized pieces.
  3. Slice the onion into wedges.
  4. In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and herbs.
Cooking
  1. Spread the vegetables in a single layer on a baking sheet.
  2. Roast in the preheated oven for about 45 minutes, stirring halfway through, until the vegetables are golden and tender.
  3. Remove from the oven and let cool slightly before serving.

Notes

Avoid overcrowding the baking sheet to ensure proper browning. For extra crispiness, increase the oven temperature during the last 5 minutes of roasting.