Roast Carrots, Potatoes, and Onions

If you are looking for a unique recipe for your lunches, we bring you this recipe from Roast Carrots, Potatoes, and Onions to delight your palate.

You will see that it is one of a kind, it is very easy to prepare and you will love the flavors it has for you.

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Prep Time: 25 minutes | Baking Time: 1 hour 15 minutes | Total Time: 1 hour 40 minutes | Makes: 4-5 servings

Ingredients:

1- 2 Lb Bag Of Baby Carrots

 8 Idaho Potatoes

1 Vidalia Onion

1 ½ tsp Garlic (Minced)

 6 tbsp Olive Oil

½ tsp Thyme (Dried)

½ tsp Parsley  (Dried)

Salt To Taste

Black Pepper To Taste

Directions:

Step 1. Preheat the oven to 475 degrees.

Step 2. Prepare baking sheet with nonstick baking spray.

Step 3. Cut the baby carrots in small pieces. Set aside. Cut potatoes with the peels into small pieces. Peel the onion and cut into eighths.

Step 4. Add the carrots, potatoes, and onion in a large bowl. Drizzle the six tablespoons of olive oil over the cut vegetables.

Step 5. Sprinkle thyme, parsley, minced garlic, salt and pepper covering the veggies. Toss the veggies in the olive oil and spices.

Step 6. Dump the seasoned vegetables on the baking sheet. Cover with foil. Bake at 475 degrees for 45 minutes.

Step 7. After 45 minutes remove the foil and return to the oven for an additional 30 minutes. Stir often or at least every 10 minutes.

Step 8. Vegetables will be golden brown. Serve.

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laura

Roast Carrots, Potatoes, and Onions

If you are looking for a unique recipe for your lunches, we bring you this recipe from Roast Carrots, Potatoes, and Onions to delight your palate.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Additional Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 4 -5

Course: Dinner

Cuisine: American

Calories: 488

Ingredients Method

Ingredients

  

• 1- 2 Lb Bag Of Baby Carrots
• 8 Idaho Potatoes
• 1 Vidalia Onion
• 1 ½ tsp Garlic Minced
• 6 tbsp Olive Oil
• ½ tsp Thyme Dried
• ½ tsp Parsley Dried
• Salt To Taste
• Black Pepper To Taste

Method

 

1. Preheat the oven to 475 degrees.
2. Prepare baking sheet with nonstick baking spray.
3. Cut the baby carrots in small pieces. Set aside. Cut potatoes with the peels into small pieces. Peel the onion and cut into eighths.
4. Add the carrots, potatoes, and onion in a large bowl. Drizzle the six tablespoons of olive oil over the cut vegetables.
5. Sprinkle thyme, parsley, minced garlic, salt and pepper covering the veggies. Toss the veggies in the olive oil and spices.
6. Dump the seasoned vegetables on the baking sheet. Cover with foil. Bake at 475 degrees for 45 minutes.
7. After 45 minutes remove the foil and return to the oven for an additional 30 minutes. Stir often or at least every 10 minutes.
8. Vegetables will be golden brown.
9. Serve.