Roasted Potatoes with Onions and Carrots

            The hardest part of making a complete dinner is figuring out what side dish or dishes to make. In general, it is always the same, potatoes and vegetables.

It is not so bad when you can come up with multiple ways or varieties of the same ingredients. Boredom happens when the family feels as though it is the same old meal all the time.

            There are actually many ways that these ingredients can be made. I prefer to find ways that are not similar to each other. I need the variety, that way there is no boredom with the meals I make. This side dish is simple, I combined some simple vegetables all together on a baking sheet along with a couple of simple spices.

            Trying out new or different combinations of spices can add a whole new level of flavor to the foods. Experimenting with combinations may surprise you with the flavors you get combined with the vegetables.

Frequently Asked Questions:

            Can I use different vegetables?

Of course you can! This helps create variety and prevent the boredom of the same old foods all the time.

            Can I leave the vegetables plain with no seasoning?

Definitely! Seasoning is not always a necessity. Seasoning and spices, herbs all just add another layer of flavor to the meals that you create.

            How do I store the dish?

Place the leftover food into an airtight container and place it in the refrigerator for up to 4 days. It can also be placed into the freezer for up to 2 months.

What do you need to make Roasted Potatoes with Onions and Carrots

            6 medium sized Russet potatoes, washed and cut into pieces

            1 Vidalia onion, cut into chunks

            2 pounds baby carrots, peeled and washed

            5 tbsp Olive Oil

            1 tbsp freshly minced garlic

            ½ tsp Parsley

            ½ tsp Thyme

            1 tsp Seasoned salt with pepper

How to make Roasted Potatoes with Onions and Carrots

FIRST STEP:

Cut the potatoes and onion into chunks, leave the peel on the potato

a)

b)

c)

d)

e)

f)

g)

SECOND STEP:

Place the baby carrots with the onion and potato into a large bowl

Drizzle the Olive Oil over the vegetables

Sprinkle all seasoning and herbs over the vegetables

a)

b)

c)

d)

e)

THIRD STEP:

Preheat the oven to 350*

Toss the vegetables to coat with Oil and seasonings

Spoon the vegetables onto a baking tray, cover with aluminum foil

a)

b)

FOURTH STEP:

Bake for 50 to 55 minutes

Remove the foil and bake for another 10 minutes, toss the vegetables, bake for another 10 minutes

Enjoy!

YUM!

Roasted Potatoes with Onions and Carrots

Roasted Potatoes with Onions and Carrots

Yield: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  •             6 medium sized Russet potatoes, washed and cut into pieces
  •             1 Vidalia onion, cut into chunks
  •             2 pounds baby carrots, peeled and washed
  •             5 tbsp Olive Oil
  •             1 tbsp freshly minced garlic
  •             ½ tsp Parsley
  •             ½ tsp Thyme
  •             1 tsp Seasoned salt with pepper

Instructions

FIRST STEP:

Cut the potatoes and onion into chunks, leave the peel on the potato

SECOND STEP:

Place the baby carrots with the onion and potato into a large bowl

Drizzle the Olive Oil over the vegetables

Sprinkle all seasoning and herbs over the vegetables

THIRD STEP:

Preheat the oven to 350*

Toss the vegetables to coat with Oil and seasonings

Spoon the vegetables onto a baking tray, cover with aluminum foil

FOURTH STEP:

Bake for 50 to 55 minutes

Remove the foil and bake for another 10 minutes, toss the vegetables, bake for another 10 minutes

Enjoy!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 512Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 601mgCarbohydrates: 82gFiber: 14gSugar: 18gProtein: 9g