Best 3 Roasted Potatoes Onions And Carrots Recipes

Roasted potatoes, onions, and carrots are a classic combination that can be prepared in a variety of ways. This versatile dish can be served as a side dish, a main course, or even as a snack. The simple flavors of the roasted vegetables are enhanced by the addition of herbs, spices, and sauces. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, roasted potatoes, onions, and carrots are sure to please.

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 potatoes are a good option for roasting, as they hold their shape well and have a creamy texture. Russet potatoes can also be used, but they may fall apart more easily.
Cut the potatoes into even-sized pieces: This will help them cook evenly.
Toss the potatoes with oil and spices: This will help them brown and develop flavor.
Roast the potatoes at a high temperature: This will help them get crispy on the outside and tender on the inside.
Don't overcrowd the pan: This will prevent the potatoes from cooking evenly.
Roast the potatoes until they are tender and browned: This may take 30-45 minutes, depending on the size of the potatoes.
Serve the potatoes immediately: They are best enjoyed hot and crispy.

Conclusion:

Roasted potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect roasted potatoes every time.