Roasted Potatoes, Carrots, and Onions Recipe – A Perfect Side Dish

This roasted vegetable recipe delivers a classic combination of tender potatoes, sweet carrots, and savory onions. Perfectly seasoned with garlic, thyme, and parsley, these vegetables are slightly caramelized on the outside and soft on the inside, making them the ideal side dish for any meal.

Ingredients for Roasted Potatoes, Carrots, and Onions ️

How to Make Roasted Potatoes, Carrots, and Onions ️

1. Preheat Your Oven :

   • Preheat your oven to 475ºF (245ºC) to ensure a hot, crisp roast.

2. Prepare the Vegetables :

   • Carrots: Peel and cut them into bite-sized pieces.

   • Potatoes: Dice the potatoes into bite-sized chunks, leaving the skin on for added texture.

   • Sweet Onion: Cut the onion into eighths.

   • Garlic: Mince the garlic cloves to release their aromatic flavor.

3. Season the Vegetables :

   • In a large mixing bowl, combine all the prepared vegetables (carrots, potatoes, and onions).

   • Drizzle with olive oil and toss to coat.

   • Add minced garlic, dried thyme, dried parsley, salt, and pepper to taste. Toss again until everything is evenly coated.

4. Arrange the Vegetables on a Baking Sheet :

   • Transfer the seasoned vegetables onto a large baking sheet in a single layer.

   • Cover tightly with aluminum foil to lock in moisture during the initial roasting.

5. Initial Roast ️:

   • Place the baking sheet in the preheated oven and roast for 45 minutes.

6. Finish Roasting :

   • After 45 minutes, remove the foil and continue roasting for another 30 minutes.

   • Stir the vegetables every 10 minutes to ensure they cook evenly and become golden brown and slightly caramelized.

7. Serve and Enjoy :

   • Once roasted to your liking, remove the vegetables from the oven and serve them hot as a perfect side dish to complement your main course.

Expert Tips for Perfect Roasted Vegetables

• Evenly Cut Vegetables: Ensure the vegetables are cut into similar sizes for even roasting.

• Use High-Quality Olive Oil: A good-quality olive oil will elevate the flavors and give a rich, golden finish.

• Don’t Overcrowd the Pan: If the vegetables are too crowded on the baking sheet, they may steam instead of roast. Use a larger sheet or multiple pans if needed.

• Add Extra Flavor: Feel free to sprinkle fresh herbs like rosemary or basil just before serving for extra flavor.

Why This Roasted Vegetables Recipe is So Special ✨

• Simple Ingredients: With just a few pantry staples like olive oil, garlic, and herbs, you can create a restaurant-quality side dish at home.

• Versatile: These roasted vegetables are a great accompaniment to almost any main dish, from roasted meats to pasta or salads.

• Perfect for Meal Prep: Roast a large batch of vegetables and use them throughout the week for easy, healthy meals.

Frequently Asked Questions (FAQ) ❓

1. Can I use other vegetables in this recipe?
   Absolutely! Feel free to add parsnips, zucchini, bell peppers, or any of your favorite root vegetables.

2. How do I store leftover roasted vegetables?
   Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes to restore their crispness.

3. Can I make this recipe vegan?
   Yes! This recipe is naturally vegan as long as you use olive oil instead of butter.

Conclusion

This roasted potato, carrot, and onion recipe is a simple, healthy, and flavorful dish that’s sure to become a staple in your meal planning. With minimal ingredients and easy preparation, it’s perfect for any day of the week. Add this recipe to your list of side dishes that pair perfectly with roasted chicken, steak, or even vegan meals. Happy cooking!

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