This Roast Carrots, Potatoes & Onions dish is a simple, rustic side made with everyday ingredients and big flavor. Oven-roasting brings out natural sweetness, creates crispy edges, and delivers a comforting, hearty side that pairs perfectly with chicken, beef, fish, or holiday meals.
Ingredients (Serves 4–6)
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4 large carrots, peeled and cut into chunks
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4 medium potatoes (Yukon Gold or red), cut into chunks
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1 large onion, cut into wedges
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3 tbsp olive oil
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1 tsp garlic powder (or 2 fresh garlic cloves, minced)
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1 tsp dried thyme or rosemary
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½ tsp paprika (optional)
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Salt & black pepper, to taste
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Fresh parsley or thyme (for garnish, optional)
Instructions
Step 1: Preheat Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
Step 2: Prep the Vegetables
Place carrots, potatoes, and onion wedges into a large bowl.
Step 3: Season
Drizzle with olive oil and sprinkle with:
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Garlic powder
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Thyme or rosemary
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Paprika (if using)
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Salt & black pepper
Toss until vegetables are evenly coated.
Step 4: Arrange
Spread vegetables in a single layer on the baking sheet. Avoid overcrowding to ensure crisp roasting.
Step 5: Roast
Roast for 35–45 minutes, stirring once halfway through, until vegetables are fork-tender and golden brown.
Step 6: Serve
Remove from oven, garnish with fresh herbs if desired, and serve hot.
Tips for Perfect Roasted Veggies
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Cut vegetables into similar-sized pieces for even cooking.
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For extra crispiness, roast on the top rack.
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Use parchment paper to prevent sticking.
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Finish with a sprinkle of flaky sea salt or a squeeze of lemon juice.
Q/A Section
Q1: Can I make this dish ahead of time?
A: Yes. Roast ahead and reheat at 375°F (190°C) for 10–15 minutes before serving.
Q2: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes add a natural sweetness and roast beautifully.
Q3: Why aren’t my vegetables crispy?
A: Overcrowding the pan traps steam. Use a large pan or two pans if needed.
Q4: Can I add other vegetables?
A: Yes! Brussels sprouts, parsnips, turnips, or bell peppers work great.
Q5: Can I roast these in an air fryer?
A: Yes! Air fry at 380°F (195°C) for 18–22 minutes, shaking halfway.
