ROASTED POTATOES, ONIONS, AND CARROTS
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
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.
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Okc Green
[email protected]This recipe is a keeper! The roasted vegetables were so flavorful and delicious. I can't wait to try it again with different vegetables.
deeana trene
[email protected]I'm not a big fan of vegetables, but these roasted vegetables were actually really good. I'll definitely be making them again.
Gratitude Mphuthing
[email protected]These roasted vegetables are a great way to get your kids to eat their vegetables. They're so delicious, they won't even realize they're healthy.
Ramesh Rokaya
[email protected]I love how versatile this dish is. You can use any type of vegetables you like, and it always turns out great.
Candyce Chavis
[email protected]These roasted vegetables are the perfect side dish for any meal. They're easy to make and always a crowd-pleaser.
Jessy Gardner
[email protected]Delicious and healthy! I love that this dish is so easy to make and that it's packed with vegetables. The roasted vegetables are always a hit at my dinner parties.
Noman Zubair
[email protected]These roasted vegetables were easy to make and turned out great! The vegetables were tender and flavorful, and the balsamic vinegar glaze was the perfect finishing touch. I served them with grilled chicken and they were a hit.
Matimo Map up
[email protected]I'm not usually a fan of roasted vegetables, but these were amazing! The combination of potatoes, onions, and carrots was perfect, and the balsamic vinegar added a nice tang. I'll definitely be making this again.
Christine Probst
[email protected]Simple but delicious! I used baby potatoes, pearl onions, and rainbow carrots, and they all roasted up beautifully. The vegetables were so flavorful and satisfying, I could have eaten the whole pan myself.
Martha Cordero
[email protected]These roasted vegetables were a hit! The potatoes were perfectly crispy on the outside and fluffy on the inside, the onions were caramelized and sweet, and the carrots were tender and flavorful. I will definitely be making this dish again.