There’s something truly comforting about roasted vegetables — crisp on the outside, tender on the inside, and bursting with caramelized flavor.
This classic trio of roast potatoes, carrots, and onions is a simple, rustic dish that pairs beautifully with just about any meal — from roast chicken to grilled steak or even a vegetarian main.
Best of all, it’s incredibly easy to prepare and requires just a handful of ingredients you likely already have at home.
🧂 Ingredients
4 medium potatoes, peeled and cut into chunks
3 large carrots, peeled and sliced into thick pieces
2 medium onions, peeled and cut into wedges
3 tablespoons olive oil (or melted butter for extra richness)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon garlic powder or 2 cloves fresh minced garlic
1 teaspoon dried thyme or rosemary (fresh herbs work beautifully too)
Optional: a sprinkle of paprika for color and a hint of smokiness
🔪 Instructions
- Preheat your oven:
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil. - Prepare the vegetables:
Peel and cut the potatoes, carrots, and onions into similar-sized pieces to ensure even cooking. - Season everything:
In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, garlic, and herbs. Mix until everything is well coated. - Arrange on the baking sheet:
Spread the veggies out in a single layer. Make sure they aren’t overcrowded—this helps them roast, not steam. - Roast until golden:
Bake for 35–45 minutes, stirring once halfway through, until the vegetables are crisp and golden on the edges and tender in the center. - Finish and serve:
Remove from the oven and sprinkle with a little extra salt or fresh herbs if desired. Serve hot as a side dish or enjoy on its own!
🍽️ Serving Suggestions
Serve alongside roast chicken, grilled steak, pork chops, or baked fish.
Toss with fresh parsley or a drizzle of balsamic glaze before serving for added depth.
For a heartier version, add chunks of sweet potatoes, parsnips, or bell peppers to the mix.
💡 Tips for Perfect Roasted Vegetables
High heat = crispiness. Don’t go below 400°F (200°C) or they’ll steam instead of brown.
Don’t overcrowd the pan. Use two pans if needed so each piece gets proper heat exposure.
Use sturdy potatoes like Yukon Gold or Russet—they crisp up beautifully.
Try flavored oils: Garlic-infused, herb, or truffle oil can take this dish to another level.
❤️ Why You’ll Love This Recipe
Simple ingredients and minimal prep
Naturally vegan and gluten-free
Perfect for meal prep — leftovers reheat wonderfully
Beautiful golden color and irresistible flavor
In short: Roast Potatoes, Carrots, and Onions are the perfect side dish for any meal. With their crisp edges, soft centers, and rich roasted aroma, they’re a guaranteed crowd-pleaser that adds warmth and comfort to your table every time.
