Best 3 Roasted Potatoes Onions And Carrots Recipes

Embark on a culinary journey with our tantalizing Roasted Potatoes, Onions, and Carrots recipe collection, where simple ingredients are transformed into a flavorful symphony. This delectable ensemble of roasted vegetables offers a hearty and wholesome side dish that complements any main course, or shines as a satisfying vegetarian main. Indulge in the crispy-on-the-outside, tender-on-the-inside potatoes, perfectly caramelized onions, and sweet, succulent carrots, all roasted to perfection and seasoned with aromatic herbs and spices. Discover variations that cater to different dietary preferences and taste buds, including a classic roasted vegetable medley, a vibrant Greek-inspired version with lemon and oregano, and a delightful honey-glazed sweet potato option. With step-by-step instructions and helpful tips, these recipes promise an effortless and enjoyable cooking experience, resulting in a dish that will become a staple in your weekly menu.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories Side Dish Vegetables Onion

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

ROASTED POTATOES WITH CARROTS AND ONIONS-LOW FAT

Roasted Potatoes With Carrots and Onions-Low Fat image

I wanted a recipe that was Weight Watchers friendly so I experimented and came up with this tasty version

Provided by disneydon07

Categories Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 potatoes (cut into bite sized pieces)
1 cup baby carrots (about 1/2 a bag)
2 onions (1 red 1 white)
reduced-calorie Italian dressing (I like Girards Lite Champagne Dressing)
cooking spray (Pam)
cayenne pepper
bottled hot sauce (Tabasco)

Steps:

{preheat oven to 425 F).
Clean, wash and dry the vegetables, cut into a large bowl and toss with approx 1/4 to 1/3 cup Italian dressing. (add a light shot of cayanne or hot sauce if you'd like a spicy taste).
Be sure all surfaces are coated-add a tablespoon or so if needed but you will probably have some left in the bowl after moving the vegetables-save that to baste later.
Spray a 9x 13 pan with cooking spray and spread the veggies into as thin a layer as possible in the pan.
Cover loosely with foil and place in preheated oven for 30 minutes, remove foil and either turn or toss the veggies lightly-recover and bake for an additional 20 minutes or until veggies are almost done and starting to brown.
Add any remaining marinade and bake till brown and somewhat crispy on edges.
You can add mushrooms, brussels sprouts or other vegetables at the halfway point if you'd like more variety-be sure to toss with marinade and check that juices don't build up and stean away your roasted texture.

ROASTED POTATOES, ONIONS, AND CARROTS

Roasted Potatoes, Onions, and Carrots image

Provided by Gina Marie Miraglia Eriquez

Categories Potato Side Roast Easter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Tips:

Choose the right potatoes: Yukon Gold, Red Potatoes, and Russets are all good choices for roasting.
Cut the potatoes evenly: This will help them cook evenly.
Toss the potatoes with oil and seasonings: This will help them crisp up and develop flavor.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
Add the onions and carrots halfway through roasting: This will help them cook through without getting too soft.
Season the vegetables to taste: Salt, pepper, garlic powder, and onion powder are all good options.
Serve the vegetables immediately: They are best when they are hot and crispy.

Conclusion:

Roasted Potatoes, Onions, and Carrots is a simple but delicious side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, the onions are caramelized and sweet, and the carrots are tender and flavorful. This dish is sure to please everyone at your table.