I turn simple root vegetables into a caramelized, savory side that works with almost any main. I toss bite-size potatoes and carrots with sweet onion, garlic, and herbs, then roast hot and fast so the edges get golden while the centers stay tender.

Why You’ll Love This Recipe

I rely on pantry staples, one bowl, and a single sheet pan. I get deep roasted flavor, a crisp exterior, and soft middles without fuss. I also love that I can scale this up, swap herbs to match the main course, and serve it with anything from roast chicken to grilled fish—or make it the star with a fried egg on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds carrots, peeled and cut into bite-size pieces

• 6 whole potatoes, diced into bite-size pieces (skins on)

• 1 whole sweet onion, cut into eighths

• 3 cloves garlic, minced

• 6 tablespoons olive oil

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried parsley

• salt and pepper, to taste

Directions

1. I preheat the oven to 475°F (245°C).

2. I combine the carrots, potatoes, and onion in a large bowl. I drizzle with olive oil, add the garlic, thyme, parsley, salt, and pepper, and toss until every piece is coated.

3. I spread the vegetables in a single layer on a rimmed baking sheet and cover the pan tightly with foil.

4. I roast for 45 minutes. I remove the foil and continue roasting for about 30 minutes more, stirring every 10 minutes, until the vegetables are deep golden and tender with crisp edges.

5. I taste and adjust the seasoning before serving.

Servings and timing

I plan on 6–8 servings as a side dish. I set aside about 15 minutes for prep, 1 hour 15 minutes for roasting, and about 1 hour 30 minutes total.

Variations

• I swap in other roots: parsnips, sweet potatoes, or turnips.

• I change the herb profile with rosemary, Italian seasoning, or smoked paprika.

• I add a tangy finish with a splash of balsamic or lemon juice right out of the oven.

• I make it cheesy by showering hot vegetables with grated Parmesan and a handful of chopped parsley.

• I turn it into a full meal by tossing in pre-cooked sausage coins during the last 10 minutes.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I spread the vegetables on a sheet pan and warm at 400°F (205°C) for 10–15 minutes to re-crisp, or I use the air fryer at 375°F (190°C) for 5–8 minutes. For a quick option, I microwave in short bursts, then finish in a hot skillet with a touch of oil to revive the edges. I freeze for up to 2 months, knowing the texture softens slightly after thawing.

FAQs

How do I keep the vegetables from steaming instead of roasting?

I give the pieces space on the pan, use a large rimmed sheet (or two), and stir during the uncovered roast so moisture evaporates and the edges brown nicely.

Can I roast at a lower temperature?

I can, but I extend the time. At 425°F (220°C) I roast uncovered 35–45 minutes, stirring a couple of times, until the color and tenderness look right.

Do I need to parboil the potatoes first?

I don’t. The covered portion of the roast steams them through; the uncovered finish crisps the edges.

Can I use baby carrots or different potato types?

I can use baby carrots and any waxy or all-purpose potato (Yukon Gold, red, or white). I keep pieces roughly the same size for even cooking.

How can I make the garlic less prone to burning?

I mince it and toss it in well with the oil so it clings to the vegetables; the covered phase protects it, and frequent stirring after uncovering keeps it from sitting on hot spots.

Conclusion

I love how this sheet pan of roasted potatoes, carrots, and onions delivers maximum flavor with minimal effort. I set it up in minutes, let high heat work its magic, and bring a versatile, crowd-pleasing side to the table any night of the week.

Roasted Potatoes, Carrots, and Onions

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• Author: Evee
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings
• Diet: Vegan

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Description

Roasted Potatoes, Carrots, and Onions is a savory, caramelized side dish made with pantry staples and one sheet pan. This simple, hearty mix delivers golden edges and tender centers—perfect for pairing with any meal.

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Ingredients

2 pounds carrots, peeled and cut into bite-size pieces

6 whole potatoes, diced into bite-size pieces (skins on)

1 whole sweet onion, cut into eighths

3 cloves garlic, minced

6 tablespoons olive oil

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

Salt and black pepper, to taste

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Instructions

1. Preheat the oven to 475°F (245°C).
2. In a large bowl, combine carrots, potatoes, and onion. Add olive oil, garlic, thyme, parsley, salt, and pepper. Toss until evenly coated.
3. Spread vegetables in a single layer on a rimmed baking sheet and cover tightly with foil.
4. Roast for 45 minutes. Remove foil and continue roasting for 30 minutes, stirring every 10 minutes, until golden and crisp at the edges.
5. Season to taste and serve warm.

Notes

Swap in sweet potatoes, parsnips, or turnips for variety.

Use rosemary, smoked paprika, or Italian seasoning to match your main dish.

Finish with balsamic vinegar or lemon juice for brightness.

Make it cheesy with grated Parmesan and chopped parsley.

Add pre-cooked sausage in the last 10 minutes for a one-pan meal.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 5g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg