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
