Easy Roasted Potatoes, Carrots, Onions | Sip Bite Go
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! | sipbitego.com
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: easy roasted vegetable dish, easy roasted vegetable dish with onions, potatoes carrots and onions, roasted potatoes and carrots and onions, roasted potatoes carrots and onions
1mediumcarrotdiced 2” chunks, substitute a handful of baby carrots
1mediumyellow oniondiced 2” chunks
3cupspotatoesyellow, gold, red or baby potatoes, diced 2” chunks
2clovesgarliccrushed
2tbspgheesubstitute with butter
½tspsaltand a little pepper if desired
2tbspolive oil
2sprigsrosemary, fresh
1tbspparsleyfresh 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 9x9” 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.