Delicious and easy Roasted Vegetables with baby potatoes, carrot chunks, and quartered onions all seasoned with kosher salt, freshly ground black pepper, fresh rosemary, and fresh thyme. Enjoy this quick and healthy side anytime you need a delicious side dish for chicken, beef, pork or fish.
Course Side Dish
Cuisine American
Keyword how long to roast vegetables, how to roast vegetables, roasted vegetables recipes
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4servings
Calories 294kcal
Author Beth Pierce
Ingredients
3medium carrots peeled and cut into 2-inch chunks
1.5lbsbaby potatoes
2large yellow or red onions peeled halvedand then quartered
¼cupolive oil
Kosher salt and fresh ground black pepper
1tablespoonfresh rosemary chopped
1tablespoonfresh thyme chopped
Instructions
Preheat oven to 425 degrees. Wash and dry vegetables thoroughly.
Add the carrots and potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.
Cover a large baking sheet with parchment paper. Spread the vegetables, including the onions, over the parchment paper, leaving space between the vegetables for the heat to reach. Brush the onions with any residual oil and herbs from the bowl.
Cook for 25-30 minutes or until the vegetables are fork-tender. Flip the vegetables halfway through the cooking time. If desired, season with more salt and pepper and fresh herbs to taste.
Notes
Use parchment paper for even browning and easy cleanup.
Cut your veggies in uniform sizes so they cook at the same pace.
Dried or fresh herbs can be used for this recipe.
For even browning, flip the vegetables halfway through the cooking period.
If using quartered half-onions, you will want to brush them with the residual oil and herbs so that they do not fall apart.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power, so you don't overcook the vegetables.
Freeze roasted vegetables for up to 2 months in a sturdy freezer container. See more below about freezing roasted veggies.