Roasted Potatoes, Carrots, and Onions
This recipe for roasted potatoes, carrots, and onions is a heartwarming dish that brings back the comfort of home-cooked meals. It combines the earthy flavors of root vegetables with the savory sweetness of onions and garlic, all enhanced by the richness of melted butter. It’s the perfect side dish for any meal, embodying the simple, rustic cooking that many of us remember from childhood.
This dish not only offers a delicious way to enjoy a variety of vegetables but also fills the kitchen with a comforting aroma that can make any house feel like a home. Serve these roasted vegetables with your favorite main dish for a complete and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 85 minutes
- Servings: 4
Ingredients:
- 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
- 4 medium white potatoes, cut into bite-sized chunks
- 1 medium Vidalia onion, cut into eighths
- 2 cloves garlic, diced
- 6 tablespoons butter, melted
- Salt and pepper to taste
Directions:
- Preheat the Oven: Set your oven to 425°F (220°C).
- Prepare the Vegetables: In an 8×8-inch square glass pan, combine the sliced carrots, potato chunks, onion pieces, and diced garlic.
- Season: Pour the melted butter over the vegetables. Generously season with salt and pepper, then toss everything together to ensure the vegetables are evenly coated.
- Bake Covered: Cover the pan with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
- Uncover and Finish Roasting: Remove the foil, stir the vegetables, and continue to bake for another 30 minutes, or until they are browned and crisp to your satisfaction. Stir occasionally during this time to bring the bottom layers to the top, allowing even browning and crisping.