Roasted carrots, potatoes, and onions are a simple, comforting dish that everyone loves! This deliciously cozy side dish is naturally gluten free and vegan.
There’s something so comforting about potatoes – they are my favorite side dish. Mashed potatoes, fried potatoes, or roasted potatoes, they are all comforting.
When I was growing up, my parents would often make fried potatoes, carrots, and onions. It was a little bit time-consuming, you had to be involved in the cooking process – stirring the potatoes often so that they wouldn’t stick to the pan.
Since I am a lazy cook (not really, just easily distracted by two little boys), I don’t like frying potatoes if I don’t have to. I’ve forgotten what I’m doing too many times, only to be brought back to reality by the smell of burning potatoes.
That’s why I love these roasted carrots, potatoes, and onions. They are wonderful, comforting, and flavorful, but very hands off. Cut everything up, toss it with oil, and then stick it in the oven. About 45 minutes later, you’ll have an easy and tasty side dish that’s just right for serving with chicken, beef, or even on its own.
Substitutions
If you can’t have onions, you can leave them out. If you want to add something in place of onions, you can try adding some celery if you wish.
Step by Step Instructions
- Place the onions, carrots, and potatoes on a baking sheet that has been lined with parchment paper. Add the olive oil, salt, and pepper, and use your hands or a spoon to make sure everything is coated.
- Bake at 425 degrees F for about 40-50 minutes. Stir every 15 minutes or so to make sure everything cooks evenly.
- Serve right away. Enjoy!
Serving Suggestions
Serve these roasted veggies with:
🍽 Looking for more comforting dinner recipes? Join my community to get delicious gluten free, dairy free, and top 9 free recipes in your inbox each week!
Disclosure: This post contains paid affiliate links.
Recipe
Roasted Carrots, Potatoes, and Onions.
Ingredients
Instructions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the potatoes, onions, and carrots on the baking sheet, and drizzle with the olive oil. Use your hands to make sure the vegetables are covered evenly in oil.
- Season with salt and pepper.
- Bake at 425 degrees F 40-50 minutes, stirring occasionally. Season with more salt and pepper if desired. Enjoy!
LMS
Made it for the first time and really loved it! So nice to find a recipe that doesn’t use all kinds of forbidden foods for me! Thank you!
Kelly Roenicke
So glad you loved it! Thanks for letting me know!
Elizabeth
I like adding garlic power and parsley along with the salt and pepper for my roasted veggi’s. also putting all your veggi’s in a bowl with the seasonings and tossing them together makes it easier and assures all the veggi’s are coated. Thanks for sharing your recipe.
Darryl
Delicious and comforting! I make this all the time, it is easy and always pleasing.
kathy
Thanks Kelli……just what I needed for Easter. I have a question. Awhile back you had shared about coconut whip cream. Do you use the canned coconut milk or the creamed coconut in the jar. Curious how it works.
Kelly Roenicke
I like the canned kind, or So Delicious makes a coconut culinary milk that comes in a little carton. That works really well. You could use coconut cream, but you don’t want it to contain extra sweetener, so read the label.
Jojo
thank you so much, tami!