Oven Roasted Carrots, Onions, And Potatoes

My recipe for roasted potatoes and carrots always turns out perfectly. Let me walk you through the simple process so you can make tender, golden veggies that your family will rave about.

Roast Carrots Onions and Potatoes in a serving bowl - 1

This is one of those simple, dependable side dishes I make again and again. Small potatoes are cut in half, tossed with carrots and onions, then coated in a mix of butter, olive oil, my homemade Italian seasoning , garlic powder, onion powder, pepper, and sea salt. As they roast, the vegetables turn tender and lightly golden, and a sprinkle of Parmesan at the end adds a bold, savory finish that really makes everything pop.

I love this recipe because it checks all the boxes: it’s quick to prep, made with affordable ingredients, and somehow the veggies always get eaten without complaint. The combination of butter and olive oil gives the vegetables a rich flavor while helping them roast to perfection, and the Italian seasoning adds a cozy, familiar touch that pairs well with just about any meal.

It’s easy, flexible, and endlessly reliable—exactly the kind of roasted vegetable side I reach for on busy nights when I want something comforting and crowd-pleasing without a lot of effort.

Tips to make the best roasted potatoes and carrots

Don’t crowd the pan. Spread the vegetables out in a single layer so they roast instead of steam. Giving them space is the key to golden edges and great texture.
Cut the vegetables with intention. Chop the potatoes and carrots into similar-sized pieces so they cook evenly, and keep the onion in larger chunks so it doesn’t overcook.
Let them roast fully. Giving the vegetables enough time in the oven allows their natural sweetness to develop and helps them turn tender with lightly crisp edges.
Use both butter and olive oil. This combination adds rich flavor while also helping the vegetables roast evenly and beautifully.

Roast Carrots Onions and Potatoes on a baking sheet - 2

A close up of Roast Carrots Onions and Potatoes in a bowl - 3

Roast carrots and potatoes recipe variations

The simplicity of this recipe is what makes it so good. But it also makes it versatile – whether you have extra veggies in the fridge you want to use up, or you’re craving a twist of flavor, there are simple variations you can make. Here are some of my favorites:

Spicy roast carrots and potatoes: Add a teaspoon of smoked paprika and half a teaspoon of cayenne pepper before roasting for a spicy and smoky twist.
Balsamic glaze: Drizzle the veggies with a tablespoon of balsamic vinegar before roasting, or add a bit of balsamic glaze afterwards for a bit of extra tang.
Sweeten it up: Add a drizzle of honey with melted butter to make a naturally sweet glaze.
Lemon herb: Inspired by my Greek lemon potatoes recipe, squeeze the juice from a fresh lemon into the bowl in step
Extra veggies: Got some sweet potato in the fridge? Cube it up, and throw them on! Want to get rid of that half-a-pepper on the bottom shelf? The more the merrier! Feel free to clean out your fridge with whatever veggies you need to use up. Remember, different vegetables will cook at different rates – potatoes and carrots are both harder vegetables, so they’ll take longer to cook than softer vegetables, so add softer veggies to the baking sheet closer to the end of cooking.

Turn this into a meal

Enjoy these roast carrots, potatoes, and onions alongside any meat or vegetarian main. There are so many delicious ways you can serve them, but here are a few meal ideas to get you started:

Juicy Baked Pork Chops
Lemon Herb Butter Roast Chicken
Pecan Crusted Salmon with Garlic Maple Glaze

How to store leftovers

Store: Any leftover roasted vegetables can be stored in a sealed container in the fridge for 4-5 days.

Reheat: This recipe reheats well in the microwave.

Freeze: I don’t recommend freezing this recipe, as potatoes can become grainy after thawing.