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Golden roasted carrots, baby potatoes, and red onions seasoned with olive oil, garlic, rosemary, thyme, salt, and black pepper on a sheet pan.

Roasted Vegetables

This roasted vegetable recipe combines potatoes, carrots, and red onions with generous olive oil, garlic, rosemary, and thyme for a simple but flavorful side dish. The result is crispy edges, tender centers, and rich caramelized flavor in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds baby Yukon Gold potatoes halved
  • 1 pound carrots peeled and cut into large chunks
  • 1 large red onion cut into wedges
  • 5 tablespoons extra virgin olive oil
  • 5 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1½ teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • 1 tablespoon chopped fresh parsley for garnish

Equipment

  • Large sheet pan
  • Mixing bowl
  • Chef's knife
  • Cutting Board
  • Measuring spoons
  • Aluminum foil

Method
 

Prep
  1. Preheat the oven to 425°F.
  2. Line a sheet pan with parchment paper or lightly grease with olive oil.
  3. Wash and prepare vegetables.
  4. Combine olive oil, garlic, rosemary, thyme, salt, pepper, garlic powder, onion powder, and paprika in a large bowl.
Instructions
  1. Add potatoes, carrots, and red onion to the bowl.
  2. Toss thoroughly until every piece is evenly coated with oil and seasonings.
  3. Spread vegetables onto the sheet pan in a single layer. Avoid overcrowding.
  4. Roast for 20 minutes.
  5. Remove from oven and stir vegetables.
  6. If the vegetables are browning too quickly, loosely cover the pan with foil for the remaining cooking time.
  7. Return to the oven and roast another 20–25 minutes until potatoes are fork tender and vegetables are deeply caramelized.
  8. Remove from the oven and garnish with fresh parsley.
  9. Taste and add additional salt and pepper if desired.

Notes

  • If vegetables begin browning too aggressively after the first 20 minutes, loosely tent the pan with foil and continue roasting.
  • Cut vegetables into similar-sized pieces for even cooking.
  • For extra color and flavor, switch oven to broil for the final 2–3 minutes.
  • Fresh rosemary and thyme provide the best flavor, but dried herbs can be substituted.