Roasted Potatoes, Carrots, and Onion

roasted potatoes, carrot, and onion in a bowl with whole onion and carrot

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Roasted Potatoes, Carrots, and Onion

Potatoes, carrots, and onions are commonly used ingredients in many cuisines. Simply toss them with some oil, herbs, and spices for a delicious and satisfying side dish.

Prep Time10

Cook Time25

Total Time35

Course: Side, Vegetable

Cuisine: American

Servings: cups

Calories: 197kcal

Ingredients

1 medium potato (~10-12 ounces)
1 large carrot, diced ½" (~⅔ cup diced)
½ small onion, diced ½" (~½ cup diced)
1 ½ Tablespoon avocado or canola oil
¼ teaspoon dried thyme leaves
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Chopped fresh Italian parsley (optional)

Instructions

Preheat oven to 425ºF.
Clean and scrub potato and carrot well. Do not peel. Dice into ½” cubes.
In a large mixing bowl, whisk together oil, thyme, salt, and pepper. Add diced potato, carrots, and onion to bowl, and using a spatula, toss to evenly coat.
Spread vegetable mixture on a baking sheet in a single layer. Do not overcrowd the pan. Roast ~20-25 minutes or until potatoes are brown and crisp and easily pierced with a fork. Onions will caramelize.
Remove vegetable mixture from oven, transfer to a serving bowl or platter, and garnish with fresh chopped parsley to taste. Enjoy!

Notes

We use weight instead of volume for the potato because sizes can be highly variable. Weigh at the store or use a simple kitchen scale.

You can vary this recipe by changing up the herbs and spices. Roasted potatoes and carrots with rosemary is a delicious and classic combination; both fresh or dried work.

Nutrition