Roasted Potatoes Onions And Carrots Recipes

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

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

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 POTATOES, CARROTS & LEEKS

Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Roasted Potatoes, Carrots & Leeks image

Steps:

Scrub and quarter potatoes; place in a large bowl. Add the carrots, butter, oil, salt and pepper; toss to coat. Arrange in a single layer in two ungreased 15x10x1-in. baking pans., Bake at 425° for 25 minutes. Add leeks and garlic; bake 20-25 minutes longer or until tender, stirring occasionally.

Nutrition Facts :

Ingredients

2 pounds small red potatoes
1 pound fresh baby carrots
3 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
6 medium leeks (white portions only), halved lengthwise, cleaned and cut into 1-inch lengths
2 garlic cloves, minced

ROASTED VEGETABLES

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

Roasted Vegetables image

Steps:

Heat oven to 450°F.
In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
Roast uncovered 20 minutes, stirring once.
Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

Ingredients

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Oven Roasted Vegetables image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

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ROASTED POTATOES, CARROTS, AND ONION - PLANT-FORWARD …

Jun 28, 2021 1 medium potato (~10-12 ounces) 1 large carrot, diced ½" (~⅔ cup diced) ½ small onion, diced ½" (~½ cup diced) 1 ½ Tablespoon avocado …
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Roasted Potatoes Onions And Carrots Recipes

ROASTED POTATOES, ONIONS, AND CARROTS

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!

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 POTATOES, CARROTS & LEEKS

Simply seasoned and flavored with garlic, this fantastic side dish will complement just about any entree. The colorful veggies are easy to prepare and look attractive on a holiday buffet...but you'll want to keep this recipe in mind for meals all year long.-Janice Mitchell, Aurora, Colorado

ROASTED VEGETABLES

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

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