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Roasted Vegetables Recipe with Potatoes and Carrots

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Crispy, golden roasted potatoes, carrots, and onions tossed in olive oil, garlic, and herbs, the perfect vegetable side dish for any meal. Tender inside, caramelized outside, and bursting with savory flavor. Ideal for weeknight dinners, holiday feasts, or healthy meal prep.

Ingredients

Scale

  • 4 medium potatoes (about 1½ pounds), washed and cubed

  • 3 large carrots, peeled and cut into thick slices or sticks

  • 1 red onion, peeled and cut into wedges

  • 3 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon salt (adjust to taste)

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme or rosemary

  • ½ teaspoon paprika (optional, for color)

  • Fresh parsley or dill, chopped (for garnish)

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

  • Prepare vegetables: Wash and cut potatoes into 1-inch cubes. Peel and slice carrots into thick pieces. Cut onion into wedges.

  • Season: In a large mixing bowl, combine potatoes, carrots, and onions. Drizzle with olive oil and toss. Add garlic, salt, pepper, thyme, and paprika. Toss again until evenly coated.

  • Arrange: Spread vegetables on the prepared baking sheet in a single layer. Do not overcrowd.

  • Roast: Bake for 30–40 minutes, turning halfway through, until vegetables are golden brown and tender.

  • Finish: Remove from oven, sprinkle with fresh parsley, and serve warm.

Notes

  • For extra crispiness, pat vegetables dry before seasoning.

  • Add other vegetables like bell peppers, zucchini, or sweet potatoes for variety.

  • To make it cheesy, sprinkle grated parmesan during the last 5 minutes of roasting.

  • Leftovers keep well in the fridge for up to 4 days. Reheat in the oven or air fryer.

Nutrition

Find it online: https://www.wellnesswarrior.org/roasted-vegetables-recipe-with-potatoes-and-carrots/