Print

Carrots & Potatoes Roasted with Onion and Garlic

Carrots & Potatoes Roasted with Onion and Garlic
Print Recipe

A simple and flavorful recipe featuring carrots and potatoes roasted with onion and garlic, resulting in perfectly tender vegetables with natural sweetness and savory depth. This comforting dish offers a colorful, aromatic side or light meal that is easy to prepare and packed with wholesome goodness.

Ingredients

Scale

Vegetables

  • 4 medium firm carrots, peeled and cut into chunks
  • 4 medium Yukon Gold or red potatoes, peeled and cut into chunks
  • 1 large yellow or sweet onion, sliced into thick wedges
  • 6 garlic cloves, peeled (whole or minced based on preference)

Pantry Essentials

  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons fresh rosemary or thyme, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat and Prepare Your Veggies: Preheat your oven to 425°F (220°C). Wash and peel the carrots and potatoes, then cut them into evenly sized chunks to ensure uniform cooking. Slice the onion into thick wedges and peel the garlic cloves, keeping them whole if you prefer a mellow roasted garlic flavor.
  2. Season the Vegetables: In a large mixing bowl, combine the carrots, potatoes, onion wedges, and garlic cloves. Drizzle with the olive oil and sprinkle with fresh rosemary or thyme, salt, and freshly ground black pepper. Toss well to coat every piece evenly, promoting a crispy, golden-brown exterior during roasting.
  3. Arrange on a Baking Sheet: Spread the seasoned vegetables in a single layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Leave space between pieces to prevent steaming and encourage caramelization.
  4. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 35 to 45 minutes, turning the vegetables halfway through cooking. The carrots and potatoes should be tender when pierced with a fork and have golden-brown, crispy edges.
  5. Serve Warm: Transfer the roasted carrots, potatoes, onion, and garlic to a serving dish. Optionally, sprinkle some fresh herbs or finishing salt just before serving to enhance flavor.

Notes

  • Cut vegetables into similar sizes to ensure even roasting and perfect tenderness.
  • Roast at high temperature (425°F / 220°C) to encourage caramelization and bring out natural sweetness.
  • Avoid overcrowding the baking sheet to promote crispiness instead of steaming.
  • Use fresh rosemary or thyme to infuse subtle earthy flavors.
  • Turn or stir the vegetables halfway through roasting for even cooking.
  • Roasting whole garlic cloves softens their sharpness and adds a mellow, syrupy taste.
  • Leftovers keep in an airtight container in the refrigerator up to 4 days or frozen up to 3 months.
  • Reheat in a 375°F (190°C) oven until warmed through and crispy; avoid microwaving to maintain texture.

Nutrition

Keywords: roasted carrots, roasted potatoes, garlic, onion, easy vegetable side dish, healthy, vegan, gluten free

Find it online: https://juliaglam.com/carrots-potatoes-roasted-with-onion-and-garlic/