These oven-roasted potatoes, carrots, and onions come out tender inside, browned at the edges, and full of savory flavor. Cutting the vegetables to suit their different cooking times and spreading them out on the pan helps them roast rather than steam, making this an easy side dish for weeknight dinners or a holiday table.
Ingredients
- 1½ pounds (680 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch pieces
- 1 pound (450 g) carrots, peeled and cut into ½-inch-thick diagonal slices
- 1 medium yellow onion, cut into 1-inch wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- ½ teaspoon garlic powder
- 1 tablespoon chopped fresh parsley, optional, for serving
Instructions
- Heat the oven. Set a rack in the center of the oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup, if desired. For the best browning, make sure the oven is fully heated before adding the vegetables.
- Prepare the vegetables. Scrub the potatoes and cut them into pieces about 1 inch across so they cook at roughly the same rate. Peel the carrots and slice them about ½ inch thick; cut particularly thick carrots in half lengthwise before slicing. Cut the onion into wedges, keeping a little of the root end attached to help the layers hold together.
- Season. Put the potatoes, carrots, and onion in a large bowl. Add the olive oil, salt, pepper, thyme, and garlic powder. Toss thoroughly so every piece has a light coating of oil and seasoning. If the bowl feels crowded, toss in two batches.
- Arrange on the pan. Spread the vegetables in a single layer on the baking sheet, leaving a little space between pieces. Place cut sides of the potatoes against the pan where possible. If the vegetables overlap or cover the tray densely, use two pans; crowding traps steam and limits browning.
- Roast until tender and browned. Roast for 20 minutes, then turn the vegetables with a spatula. Continue roasting for 20 to 30 minutes, turning once more if needed, until the potatoes are browned and easily pierced in the center with a fork and the carrots are tender. The total time is usually 40 to 50 minutes, depending on the size of the pieces and the pan. If the potatoes are ready before the carrots, give the carrots a few extra minutes rather than raising the heat.
- Finish and serve. Taste and add more salt or pepper if needed. Sprinkle with parsley, if using, and serve hot. The vegetables do not need a meat-style internal temperature; doneness is best judged by tenderness and browning.
Tips
- Keep the pieces consistent. Uneven cuts lead to some vegetables turning soft before others are cooked. Aim for potatoes close to 1 inch and carrot slices close to ½ inch thick.
- Use enough pan space. A standard large rimmed baking sheet works for this amount if the vegetables fit in one layer. Divide them between two pans if necessary, and rotate the pans between oven racks halfway through.
- Choose a suitable oil. Olive oil works well at this temperature; avocado or another neutral, high-heat cooking oil is also suitable. Avoid adding delicate fresh herbs before roasting, as they can darken; add them at the end.
- Adjust for your oven and vegetables. Start checking around 40 minutes. Carrots cut thicker than ½ inch or waxy potatoes in large chunks may need longer, while small pieces can finish sooner.
Serving Suggestions
Serve these vegetables alongside roast chicken, baked fish, pork chops, meatloaf, or a hearty lentil dish. They also pair well with fried or poached eggs for a simple meatless meal. For a fresh contrast, add chopped parsley or a squeeze of lemon just before serving. A spoonful of plain yogurt, mustard, or a garlicky sauce makes an easy accompaniment.
Variations
Swap thyme for rosemary, Italian seasoning, or a teaspoon of smoked paprika. Add a teaspoon of Dijon mustard to the oil before tossing for a tangy savory note. You can replace part of the carrots with parsnips or sweet potatoes, keeping the pieces similar in size; sweet potatoes may soften sooner, so check them early. For a more robust garlic flavor, toss the roasted vegetables with one small grated garlic clove after baking rather than roasting minced garlic for the full cooking time, when it could burn.
Storage and Reheating
Let leftovers cool promptly, then refrigerate them in a covered, shallow container within 2 hours of cooking. Keep them refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. Reheat only the portion you plan to eat. Spread the vegetables on a baking sheet and warm in a 400°F (200°C) oven for about 10 to 15 minutes, turning once, until steaming hot throughout. A skillet over medium heat also restores some crispness. A microwave is convenient but will make the vegetables softer. Discard leftovers left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Do I need to boil the potatoes or carrots first?
No. Cut to the sizes listed, all three vegetables can roast together from raw. Parboiling is unnecessary and adds another step; it can also make potatoes more prone to breaking when tossed.
Can I use red potatoes or russet potatoes?
Yes. Red potatoes hold their shape well and can be cut to the same size as Yukon Golds. Russets also work, though they are starchier and may become fluffier inside and more fragile when turned. There is no need to peel any of them if they are scrubbed clean.
Why are my roasted vegetables soft instead of browned?
The pan may be overcrowded, the oven may not have been fully preheated, or the vegetables may have been wet when seasoned. Pat them dry after washing and spread them out with space between pieces. Use a second pan rather than piling vegetables on top of one another.
Can I prepare the vegetables ahead?
You can cut the potatoes and carrots up to a day ahead. Refrigerate them in separate covered containers; keep cut potatoes submerged in cold water to prevent browning, then drain and dry them very thoroughly before seasoning. Cut the onion shortly before roasting for the freshest flavor. For the best texture, roast close to serving time.
Can I roast everything on one pan?
Yes, provided the vegetables fit in a single layer without crowding. A large rimmed sheet pan is generally suitable, but pan dimensions vary. If the vegetables are piled together, split them between two pans and rotate the pans halfway through cooking.
Can I freeze the leftovers?
You can freeze roasted vegetables in an airtight freezer-safe container for up to 2 to 3 months, but potatoes and carrots may become softer after thawing. Reheat them from frozen in a hot oven until steaming throughout; expect less crispness than when freshly roasted.