This roasted vegetable recipe is a classic side dish that combines the sweetness of carrots, the earthiness of potatoes, and the savory flavor of onions, all roasted to perfection with a blend of garlic, thyme, and parsley. It’s a simple yet delicious addition to any meal, from roasted meats to vegan dishes.
Ingredients:
Ingredient Quantity Notes
Carrots 2 pounds Peeled and cut into bite-sized pieces
Potatoes 6 whole Diced with skin on
Sweet Onion 1 whole Cut into eighths
Garlic 3 cloves Minced
Olive Oil 6 Tablespoons
Dried Thyme ½ teaspoon
Dried Parsley ½ teaspoon
Salt To taste
Pepper To taste
Instructions:
1. Preheat the Oven
Preheat your oven to 475°F (245°C). This high heat will help the vegetables caramelize and become crispy on the outside while remaining tender on the inside.
2. Prepare the Vegetables
Carrots: Peel the carrots and cut them into bite-sized pieces.
Potatoes: Dice the potatoes into even, bite-sized chunks, leaving the skin on for added texture and flavor.
Sweet Onion: Cut the onion into eighths for an even roast.
Garlic: Mince the garlic cloves finely to release their full aromatic flavor.
3. Season the Vegetables
In a large mixing bowl, combine all the prepared vegetables (carrots, potatoes, and onions).
Drizzle 6 tablespoons of olive oil over the vegetables. The oil helps them crisp up and brings out the natural flavors.
Add the minced garlic, ½ teaspoon dried thyme, ½ teaspoon dried parsley, salt (to taste), and pepper (to taste). Toss everything together to ensure the vegetables are evenly coated with the oil and seasoning.
4. Arrange on a Baking Sheet
Place the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Be sure not to overcrowd the vegetables, as this will prevent them from roasting evenly.
If you need more space, use two baking sheets.
5. Cover with Foil for Initial Roasting ⏳
Cover the baking sheet with aluminum foil to trap steam, which helps soften the vegetables during the initial phase of roasting.
6. Initial Roast
Place the baking sheet in the preheated oven and roast for 45 minutes. This allows the vegetables to soften and start to cook through.
7. Continue Roasting
After the initial 45 minutes, remove the foil and continue roasting for an additional 30 minutes, or until the vegetables are golden brown, tender, and slightly caramelized on the edges.
Stir the vegetables every 10 minutes during this final phase to ensure they cook evenly and don’t burn.
8. Serve & Enjoy
Once the vegetables are roasted to perfection, remove them from the oven and serve hot. These roasted potatoes, carrots, and onions make a delicious and simple side dish to complement any main course.
Expert Tips for Perfect Roasted Vegetables
Even Sizing: Ensure that the vegetables are cut into similar-sized pieces to ensure they cook evenly. This will help prevent some pieces from overcooking while others are undercooked.
High-Quality Olive Oil: Use extra virgin olive oil for the best flavor. The oil plays a crucial role in flavor and texture, so don’t skip this step.
Add Fresh Herbs: If you have fresh thyme or rosemary, feel free to use them instead of dried herbs for an extra burst of flavor.
Optional Add-ins: You can add other vegetables like parsnips, bell peppers, or zucchini to make this recipe even more versatile.
Why This Recipe is So Great
Simple Ingredients: It uses common pantry staples like olive oil, garlic, and herbs, making it an easy and affordable dish to prepare.
Healthy and Nutritious: Roasting vegetables retains their nutrients, and the use of olive oil provides healthy fats.
Versatile: These roasted vegetables pair well with almost any dish, from grilled chicken to vegan meals like lentil stew or tofu stir-fry.
Frequently Asked Questions (FAQs) ❓
1. Can I use other vegetables in this recipe?
Yes! You can add parsnips, sweet potatoes, or beets to the mix for extra flavor and variety.
2. How do I store leftover roasted vegetables?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes for the best texture.
3. Can I make this recipe vegan?
Yes! This recipe is naturally vegan as long as you use olive oil instead of butter.
4. How do I prevent the vegetables from becoming soggy?
Make sure to roast the vegetables in a single layer and avoid overcrowding the pan. Also, leaving the foil off during the last 30 minutes of roasting allows the vegetables to crisp up.
Perfect Pairings for Roasted Potatoes, Carrots, and Onions ️
Roasted Chicken
Grilled Steak
Vegan Tofu Stir-Fry
Quinoa Salad
Lentil Soup
Conclusion
This Roasted Potatoes, Carrots, and Onions recipe is a quick, simple, and healthy way to elevate any meal. With minimal ingredients and preparation time, it’s perfect for a weeknight dinner or a holiday feast. Add this to your list of go-to side dishes, and enjoy the deliciousness of roasted vegetables!
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