Roasted Carrots, Potatoes & Onions, 1st Recipes Style (Print Version)
A simple sheet-pan side with golden potatoes, sweet carrots, and caramelized onions roasted until tender at the center and browned at the edges.
# Ingredients:
For the vegetables
01 -
1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and cut into 3/4-inch chunks
02 -
1 lb (450 g) carrots, peeled or scrubbed and sliced 1/2 inch thick
03 -
1 large sweet onion, cut into chunky petals
04 -
3 tablespoons olive oil
05 -
1 teaspoon kosher salt, plus more to taste
06 -
1/2 teaspoon black pepper
07 -
1 teaspoon garlic powder
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon smoked paprika, optional
For finishing
10 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425 degrees F. Set a rack in the center and line a large rimmed sheet pan with parchment paper if desired.
02 -
Cut the potatoes into 3/4-inch chunks, slice the carrots 1/2 inch thick, and cut the onion into chunky petals. Pat everything dry if it was just washed.
03 -
In a large bowl, toss the potatoes, carrots, and onion with olive oil, salt, pepper, garlic powder, thyme, and smoked paprika until lightly coated all over.
04 -
Arrange the vegetables in a single layer on the sheet pan. Leave a little space between pieces so they brown instead of steam.
05 -
Roast for 20 minutes, then stir and flip the vegetables. Roast 18-25 minutes more, until the potatoes are fork-tender and the edges are browned.
06 -
Sprinkle with parsley, taste for salt and pepper, and serve hot from the pan.
# Notes:
01 -
Use two sheet pans if the vegetables look crowded.
02 -
Cut potatoes slightly smaller than carrots so they cook at the same pace.
03 -
Best served hot, soon after roasting.