Name: Roast Carrots, Potatoes and Onions – Easy, Flavorful, and Oven-Roasted Perfection!
Ingredients: 4 large carrots, peeled and sliced into sticks; 4 medium potatoes, diced (Yukon Gold or red potatoes work well); 2 medium onions, sliced into wedges; 3 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme or rosemary; 1 teaspoon dried oregano; Salt & freshly ground black pepper, to taste; Optional: 1 tablespoon balsamic vinegar or lemon juice (for added brightness); Fresh parsley, chopped (for garnish)

Ingredients

Scale

4 large carrots, peeled and sliced into sticks
4 medium potatoes, diced (Yukon Gold or red potatoes work well)
2 medium onions, sliced into wedges
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or rosemary
1 teaspoon dried oregano
Salt & freshly ground black pepper, to taste
Optional: 1 tablespoon balsamic vinegar or lemon juice (for added brightness)

Fresh parsley, chopped (for garnish)

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Prep the Veggies

In a large mixing bowl, combine carrots, potatoes, and onion wedges.
Add olive oil, garlic, herbs, salt, and pepper. Toss well until everything is evenly coated.

Step 3: Roast

Spread vegetables in a single layer on the prepared baking sheet.
Roast for 35–45 minutes, flipping once halfway through, until veggies are fork-tender and golden brown on the edges.

Step 4: Finish & Serve

Optional: Drizzle with balsamic vinegar or lemon juice before serving for a hint of tang.
Garnish with freshly chopped parsley.
Serve warm as a side to roasted meats, grilled mains, or as a hearty vegetarian dish.