Roasted carrots, potatoes, and onions are a simple, comforting dish that everyone loves! Naturally gluten free and vegan.
There’s something so comforting about potatoes. 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.
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.
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Roasted Carrots, Potatoes, and Onions.
These roasted carrots, potatoes, and onions are a perfect side dish for any meal! Comforting, delicious, and gluten free.
Ingredients
- 5 Yukon Gold potatoes peeled and diced
- 1 large sweet onion diced
- 5 carrots peeled and sliced
- 1/3 cup olive oil
- 1/3 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
Instructions
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Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
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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.
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Season with salt and pepper.
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Bake at 425 degrees for 40-50 minutes, stirring occasionally. Season with more salt and pepper if desired. Enjoy!
Try these roasted potatoes, carrots and onions:
- as a side dish for Easter
- served with these honey mustard chicken tenders
- alongside these lentil sloppy joes
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.
Delicious and comforting! I make this all the time, it is easy and always pleasing.
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.
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.
thank you so much, tami!