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Carrots and Potatoes Roasted with Onion and Garlic

Russ Myers


Roasting vegetables brings out a wonderful caramelized flavor and creamy texture, that will pair nicely with your Thanksgiving turkey. Talk about true comfort food, this is it. I remove the delicious warm garlic from their papers and serve them with the roasted vegetables, or you can serve them on the side. This dish is a nice alternative to mashed potatoes, but takes no time at all to prepare. Peel, slice, dice, roast, eat. It’s that easy, you’ll be fearless and not feel food stranded in the kitchen. You’ll be a hit at your Thanksgiving dinner.

★★★★★ 1 vote
4 Servings
5 Min
1 Hr 15 Min


5 large
carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
4 medium
potatoes, cut into bite-sized chunks
1 medium
vidalia onion, cut into eighths
2 clove
garlic, diced
6 Tbsp
butter, melted
salt & pepper


1Preheat oven to 425 degrees.

Combine carrots, potatoes, onion and garlic with melted butter in 8 x 8" square glass pan.

Season generously with salt and pepper, toss.
2Cover pan with aluminum foil and bake for 45 minutes.
3Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.

About Carrots and Potatoes Roasted with Onion and Garlic

Course/Dish: Vegetables, Potatoes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy