Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: With just a few pantry staples and fresh vegetables, this dish brings out natural sweetness and savory depth.
- Versatile Side Dish: Perfect for holiday feasts or casual weeknight dinners, this dish complements almost any main course.
- Customizable: Adjust the herbs, spices, and veggies to suit your taste or whatever you have on hand.
- Hands-Off Cooking: Most of the work happens in the oven, leaving you free to prep other parts of your meal.
Ingredients
- 2 pounds carrots, peeled and cut into uniform pieces
- 6 whole potatoes, washed and cut into even pieces
- 1 sweet onion, peeled and cut into eighths
- 3 cloves garlic, minced
- 6 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 475°F (245°C).
- Prepare the Vegetables:
- Carrots: Peel and cut into uniform pieces.
- Potatoes: Wash thoroughly, leaving the skin on, and cut into even pieces.
- Onion: Peel and cut into eighths.
- Garlic: Mince the cloves finely.
- Season the Vegetables:
- In a large bowl, combine the carrots, potatoes, and onions.
- Drizzle with olive oil and add minced garlic, dried thyme, dried parsley, salt, and pepper.
- Toss to ensure all pieces are evenly coated.
- Roast the Vegetables:
- Spread the seasoned vegetables in a single layer on a large baking sheet, avoiding overcrowding.
- Cover the baking sheet with aluminum foil and roast for 45 minutes.
- Remove the foil and continue roasting for an additional 30 minutes, stirring every 10 minutes, until the vegetables are golden brown and tender.
- Serve: Transfer the roasted vegetables to a serving dish, adjust seasoning if necessary, and serve hot.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Add Protein: Incorporate cubed chicken, sausage, or tofu before roasting for a one-pan meal.
- Extra Veggies: Include parsnips, sweet potatoes, or Brussels sprouts for added variety and color.
- Herb Explosion: Use fresh rosemary, sage, or dill for a fragrant herb boost.
- Spicy Kick: Add red pepper flakes, smoked paprika, or cayenne for a touch of heat.
- Cheesy Finish: Sprinkle freshly grated Parmesan or crumbled feta over the vegetables after roasting for a savory twist.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in a skillet over medium heat to restore their crispy edges, or use a toaster oven for convenience. The microwave works too, though the vegetables will lose some crispness.
- Freezing: While freezing is not ideal for roasted vegetables (they can become mushy), you can freeze them in an airtight container for up to 2 months. Reheat in the oven to revive their texture.
FAQs
How can I ensure my roasted vegetables are crispy?
To achieve crispy roasted vegetables, ensure they are spread in a single layer on the baking sheet without overcrowding. This allows proper air circulation and even roasting. Additionally, roasting at a high temperature, such as 475°F (245°C), helps in achieving a crispy exterior.
Can I use different types of potatoes for this recipe?
Yes, you can use various types of potatoes like Yukon Gold, red potatoes, or even sweet potatoes. Each type offers a unique flavor and texture to the dish.
Is it necessary to peel the potatoes and carrots?
Peeling is optional. Leaving the skins on adds extra texture and nutrients, especially for potatoes. Ensure they are washed thoroughly if you choose to keep the skins on.
Can I prepare the vegetables in advance?
Yes, you can chop and season the vegetables a few hours ahead and store them in the refrigerator. However, for optimal freshness and texture, it’s best to roast them just before serving.
What other herbs can I use besides thyme and parsley?
You can experiment with herbs like rosemary, sage, oregano, or dill to suit your taste preferences.
How do I prevent the vegetables from becoming too soft?
To avoid overly soft vegetables, cut them
Roasted carrots, potatoes, and onions
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Enjoy a versatile and flavorful side dish with this recipe for roasted carrots, potatoes, and onions. Perfectly seasoned with garlic, thyme, and parsley, this dish complements a variety of meals, from holiday feasts to casual dinners. Keywords: roasted vegetables, roasted carrots and potatoes, easy vegetable side dish.
Ingredients
- 2 pounds carrots, peeled and cut into uniform pieces
- 6 whole potatoes, washed and cut into even pieces
- 1 sweet onion, peeled and cut into eighths
- 3 cloves garlic, minced
- 6 tablespoons olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 475°F (245°C).
- Prepare the Vegetables:
- Peel and cut carrots into uniform pieces.
- Wash and cut potatoes into even pieces, leaving the skin on.
- Peel and cut onion into eighths.
- Mince garlic finely.
- Season the Vegetables:
- In a large bowl, combine carrots, potatoes, and onions.
- Drizzle with olive oil, add garlic, thyme, parsley, salt, and pepper.
- Toss to coat evenly.
- Roast the Vegetables:
- Spread vegetables in a single layer on a large baking sheet without overcrowding.
- Cover with foil and roast for 45 minutes.
- Remove foil and roast for an additional 30 minutes, stirring every 10 minutes, until golden brown and tender.
- Serve: Transfer to a serving dish, adjust seasoning if necessary, and serve hot.
Notes
- Variations: Add parsnips, sweet potatoes, or Brussels sprouts for variety. Incorporate proteins like chicken or tofu for a one-pan meal.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat in a skillet or oven to maintain crispness.
- Tips for Crispy Vegetables: Spread them out on the baking sheet to avoid steaming, and roast at a high temperature for caramelized edges.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
