This recipe for Easy Roasted Potatoes, Carrots, and Onions is perfect for easy weeknight sides or holiday meals. It’s such an easy roasted vegetable side dish you can adapt for the veggies and potatoes you have on hand. Let’s bake ‘em!
Ready in about an hour, this root veggie dish is like healthy comfort food.
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Table of Contents
Why this veggie side dish is so good…
- Easy to toss together.
- Pretty healthy.
- It’s a tasty side dish for weeknight dinners.
- Nice enough for a holiday meal.
- They turn out soft and roasted, with a little crispiness to the edges, depending on how long you bake them in the oven.
- Similar to slow cooker veggies, but faster to make.
- New to cooking side dishes in the oven? See my step by step video for beginners (scroll to bottom of page).
What do you roast veggies in?
For this particular recipe, you’ll roast vegetables in a small square casserole dish.
Scroll to the bottom for tips on roasting veggies on a sheet pan instead of in a casserole dish / roasting pan.
Ingredients
Here’s what you need to make this dish.
- Carrot
- Yellow onion
- Potatoes (yellow, gold, baby or red potatoes)
- Garlic
- Ghee
- Salt and pepper
- Olive oil
- Rosemary
- Parsley (optional garnish)
How to make roasted potatoes, carrots, and onions
Now I’ll walk you through it…
- Preheat the oven to 400 degrees F.
- Mix and season roasted vegetable ingredients. Add all ingredients, other than the parsley, to a large mixing bowl or directly into a 9×9” glass baking dish or ceramic baking dish that can go in the oven with the veggies.
- Bake roasted vegetables in the oven at 400 degrees F for about 40-60 minutes or until the vegetables (all the onions, carrots, and potatoes) can be easily pierced with a fork.
- Remove oven roasted potatoes and carrots and onions from the oven, rest and add a sprinkle of parsley before serving.
I like serving oven baked potatoes, onions, and carrots as a side dish to comfort-type food. Like roasted or pan grilled chicken. Or a nice grilled ribeye.
See more potato side dishes for steak like this coulotte cut…
FAQs
The cooking time might vary a bit, and the results will be crispier roasted veggies, but you can roast them spaced out in a single layer on a parchment paper lined tray. You’ll need to flip them regularly and the potatoes, carrots and onions will probably be done faster (about 30 minutes) since they have more room for the air to circulate around them as they bake.
See tasty recipes for holidays
- Tri Tip (it’s seriously the best!)
- Smoked turkey breast
- Oven baked ham
- Smoked whole turkey
- Traeger spatchcock turkey
- Caramelized onions
- Air fryer baby potatoes
- Air fryer turkey breast tenderloin
- Garlic herb compound butter
- Bacon-wrapped jalapeño poppers
- Sous vide turkey breast
- Chorizo sausage stuffing
- Easy leftover turkey recipes
- Sous vide Brussels sprouts
- Potato side dishes
- Pasta side dishes
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making this easy roasted vegetable dish with onions, carrots, and potatoes.. In the future, I’ll be sharing a crock pot roast idea with carrots and onions.
Check out how to caramelize onions and see my recipe for oven roasted bone in turkey breast and tri tip.
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- Browse the Sip Bite Go recipe collection.
- Say “hi” to my husband @handmodelpatrick.
Easy Roasted Potatoes, Carrots, Onions | Sip Bite Go
Ingredients
- 1 medium carrot diced 2” chunks, substitute a handful of baby carrots
- 1 medium yellow onion diced 2” chunks
- 3 cups potatoes yellow, gold, red or baby potatoes, diced 2” chunks
- 2 cloves garlic crushed
- 2 tbsp ghee substitute with butter
- ½ tsp salt and a little pepper if desired
- 2 tbsp olive oil
- 2 sprigs rosemary, fresh
- 1 tbsp parsley fresh chopped, optional garnish
Instructions
- Preheat the oven to 400 degrees F.
- Mix roasted vegetable ingredients. Add all ingredients, other than the parsley, to a large mixing bowl or directly into a 9×9” glass baking dish or ceramic baking dish that can go in the oven with the veggies.
- Bake roasted vegetables in the oven at 400 degrees F for about 40-60 minutes or until the vegetables (all the onions, carrots, and potatoes) can be easily pierced with a fork.
- Remove oven roasted potatoes and carrots and onions from the oven, rest until cool enough to eat, and add a sprinkle of parsley before serving.
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