Sunday, November 17, 2013

Roasted Potatoes, Carrots, and Onions

Roasting is my favorite way to prepare most vegetables. It gives them a rich yet mellow flavor.

These simple roasted root vegetables are healthy, delicious, and easy to make.


1 to 1 1/2 pound red-skinned potatoes, unpeeled, cut into 3/4- to 1-inch cubes
2 or 3 medium-to-large carrots, cut in half lengthwise and then cut into 2-inch pieces
1 yellow onion, cut vertically into 6 or 8 wedges, depending on size
1 or 2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
1/2 tablespoon chopped fresh parsley (optional)

Preheat oven to 400 degrees.

In a large bowl, toss the potato cubes, carrot pieces, and onion wedges with the olive oil, salt, and pepper. Use only enough olive oil to lightly coat all of the vegetables.

Arrange the coated vegetables in a single layer in a deep baking dish or roasting pan.

Cover with foil, and roast for 15 minutes. Uncover and stir.

Return to oven and roast uncovered, stirring occasionally, for another 30-45 minutes, or until the vegetables are tender and golden.

Sprinkle with the parsley (if using), and serve.

-- 3-6 servings


  1. I wanted to say thanks for linking your recipe up to our Lovely Ladies link party, and to let you know I've featured them in a great round-up of Thanksgiving sides & appetizers. You can check it out if you'd like-
    Thanks so much- Molly from Just a Little Creativity

  2. Great mixture of vegetables and I love the cut. Thanks for sharing your dish on foodie friday. Happy Thanksgiving.