Roasted Carrots Potatoes And Red Onions Recipes

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

Provided by Dianna Jacobs-Fresh

Categories Side Dish Vegetables Onion

Time 55m

Yield 8

Number Of Ingredients 10

Roasted Potatoes, Onions, and Carrots with Brown Sugar and Balsamic Vinegar image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 40.8 g, Fat 7.3 g, Fiber 5.6 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 85.1 mg, Sugar 9 g

Ingredients

6 medium potatoes, chopped
6 medium carrots, peeled and chopped
3 medium onions, chopped
6 cloves garlic, crushed
¼ teaspoon dried sage
¼ teaspoon dried basil
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons light brown sugar
sea salt and ground black pepper to taste

ROASTED CARROTS AND POTATOES

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories Side Dish Vegetables Carrots

Time 1h

Yield 6

Number Of Ingredients 8

Roasted Carrots and Potatoes image

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

Ingredients

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

Provided by Bev I Am

Categories Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Carrots & Potatoes Roasted w/ Onion and Garlic image

Steps:

Preheat oven to 425 degrees.
Combine carrots, potatoes, onion and garlic with melted butter in 8x8" square glass pan.
Season generously with salt and pepper, toss.
Cover pan with aluminum foil and bake for 45 minutes.
Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

Nutrition Facts : Calories 321.2, Fat 17.7, SaturatedFat 11, Cholesterol 45.8, Sodium 541.9, Carbohydrate 39.1, Fiber 5.7, Sugar 6.6, Protein 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 & pepper

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

Provided by Food Network

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 7

Baked Potatoes with Carrots, Sweet Potatoes, and Onions image

Steps:

Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

Ingredients

4 large Idaho or russet potatoes, peeled and cut into 1-inch pieces
2 sweet potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 large yellow onion, peeled and cut into 1/2-inch-thick slices
1 green bell pepper, diced
1/4 cup olive oil
Salt and freshly ground black pepper to taste

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!

Provided by Kittencalrecipezazz

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Roasted Potatoes and Baby Carrots With Garlic image

Steps:

Dry the veggies well with a paper towel and place in a large bowl.
Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
Pour over the veggies and toss to coat with a wooden spoon or clean hands.
Set oven to 400 degrees F.
Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).

Ingredients

2 -3 lbs red potatoes, peeled and cut into about 2-inch pieces
5 -6 cups baby carrots (can use more or less)
4 -8 garlic cloves, finely chopped (garlic lovers use 8, can even use a whole bulb!)
1/3 cup olive oil (you can use more or less)
2 tablespoons coarse salt (or to taste)
fresh ground black pepper

ROASTED POTATOES, ONIONS, AND CARROTS

Provided by Gina Marie Miraglia Eriquez

Categories Potato Side Roast Easter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Roasted Potatoes, Onions, and Carrots image

Steps:

Preheat oven to 450°F with racks in upper and lower thirds. Oil 2 large rimmed baking sheets.
Toss potatoes, onions, carrots, and shallots with oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Divide vegetable mixture between baking sheets.
Roast vegetables, stirring occasionally and switching position of sheets halfway through, until vegetables are tender and golden, about 1 hour.

Ingredients

1 1/2 pounds small red potatoes, halved
3 large red onions, cut lengthwise into 1/2-inch wedges (keep root ends intact)
6 carrots, cut diagonally into 1-inch pieces
8 large shallots, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper

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ROASTED POTATOES AND CARROTS – WELLPLATED.COM

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Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

Roasted Carrots Potatoes And Red Onions Recipes

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

This sweet and savory roasted vegetable dish with carrots and brown sugar was a huge hit with my vegetable-hating nieces this summer.

ROASTED CARROTS AND POTATOES

Roasted carrots and potatoes make a nice, easy, yummy side.

CARROTS & POTATOES ROASTED W/ ONION AND GARLIC

I came up with this recipe after having done a search on Zaar and came up empty handed. It is a simple recipe and turned out exactly as I had hoped. I hope it will work for you as well as it did for me!

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

ROASTED POTATOES AND BABY CARROTS WITH GARLIC

ROASTED POTATOES, ONIONS, AND CARROTS

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