Easy Roasted Carrots, Potatoes, and Onions
User Reviews
5.0
6 reviews
Excellent
Easy Roasted Carrots, Potatoes, and Onions
Report
Roasted Carrots, Potatoes, and Onions is a time-saving, weeknight meal option that's absolutely delicious! This simple side dish goes well with a variety of proteins including chicken, beef, or fish, giving you so much flexibility. Toss in lemon juice, olive oil, garlic and herbs, and you've got a side dish that's a cut above the rest!
Share:
Ingredients
- 4 cups baby carrots or regular carrots cut into 1 inch chunks
- 4 cups red or yellow mini, potatoes or regular potatoes cut into 1 inch chunks
- 3 medium to large onions cut into 1 inch chunks
- ¼ cup olive oil
- 1 teaspoon oregano, dried leaves
- 1 teaspoon thyme, dried leaves
- 1 juice of lemon
- 8 - 10 garlic cloves, peeled and smashed
- 1 teaspoon salt
- 1 teaspoon pepper
- cooking spray
Instructions
- Preheat your oven to 400 degrees. Prepare a rimmed baking sheet (to prevent any spillage of juices during the roasting process) covered with tinfoil or parchment paper for easy cleanup, lightly coated with cooking spray. Set aside.
- Wash and prepare the potatoes, carrots, garlic and onions. You can leave the skin on if you prefer, but peeling them will result in a smoother texture. Cut the carrots and potatoes into large 1 inch chunks, trying to keep them as close in size as possible, for even cooking.
- Place vegetables into a big bowl. Add olive oil, salt, pepper, oregano, thyme and the juice from one lemon. Toss until vegetables are coated.
- Pour onto baking sheet and make sure vegetables are spread out in a single layer.
- Grab a large knife. Place knife on its side so it is flat on top of each garlic clove. Punch down on the knife and your garlic clove will be smashed! Sprinkle smashed garlic cloves all over the vegetables on the pan.
- Add the garlic to the pan. Place in oven. Adjust vegetables every 10 minutes or so. Bake for 50-60 minutes.
- Remove from oven and serve immediately. Enjoy!
Notes
- High temperature (400 - 425 degrees F) is essential for achieving perfect caramelization and tenderness when roasting vegetables. And don't forget to preheat!
- Don't overcrowd the baking sheet. Use a large enough baking sheet to spread all the vegetables out in a single layer with room in between. That way they come out crisp rather than soggy.
- Choose the right potatoes. Select waxy or red potatoes as they hold their shape well during roasting. You can find more information about the best potatoes to use here.
- Uniformly cut the vegetables. To ensure even cooking, cut your potatoes and carrots into similar-sized pieces.
- Stir occasionally during cooking. This helps avoid uneven cooking and browning so give your vegetables a gentle toss one or two times during roasting.
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
455mg
(19%)
Potassium
874mg
(25%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
14282IU
(286%)
Vitamin C
33mg
(37%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 455mg | 19% |
| Potassium | 874mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 14282IU | 286% |
| Vitamin C | 33mg | 37% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
