This post may contain affiliate links. Please read our disclosure policy.
These roast carrots, onions, and potatoes are an easy, versatile, and comforting side dish. They're seasoned and sprinkled with parmesan cheese, then baked until tender and golden. They're ready in an hour and will round out any weeknight or holiday meal!
We're bringing back some classic, comforting flavors with these roast carrots, onions, and potatoes.
We'll admit that it's easy to pass by these humble vegetables at the grocery store in favor of other more trendy vegetables, but this is a mix that everyone enjoys. It's also an easy and affordable dish to make, and it completes a weeknight or holiday meal.
Simply toss the chopped veggies in the melted butter, olive oil, and seasonings. Spread them out in an even layer on a baking sheet, top them with parmesan cheese, and bake them until they're fork-tender. We let them roast until the edges are crispy. Sprinkle them with minced parsley right before serving for a pop of color and fresh flavor.
Most of the cooking time is hands-off so you can relax, or prepare the rest of dinner while they roast.
It's also a really versatile dish so you can swap the vegetables for what you love or what you have on hand.
Serve them alongside any main like chicken, pork chops, steak, fish, burgers, or anything else you fancy!
Roast carrots, onions, and potatoes ingredients
Here's everything you need to make these tasty roasted potatoes, carrots, and onions:
- Baby potatoes, carrots, and onion – we love this combination of vegetables but you can substitute for other vegetables like sweet potatoes, parsnips, and red onion.
- Butter + olive oil – the mix of butter and olive adds richness and flavor while also keeping the veggies moist and helping them to cook.
- Seasonings – we use our homemade Italian seasoning, plus garlic powder, onion powder, pepper, and sea salt.
- Parmesan cheese – parmesan adds a bit of bold cheesy flavor and takes this humble recipe to the next level.
- Minced parsley – parsley adds a pop of earthy flavor and color.
How to make roasted potatoes, carrots, and onions
These roasted potatoes and carrots and onions are our go-to fall, winter, and spring side dish for busy weeknights. They're quick and easy and everyone loves them. Here's how to make them in a few simple steps:
- Toss the chopped vegetables with melted butter, olive oil, and seasonings.
- Spread them onto a prepared baking sheet, sprinkle with parmesan, and roast in the oven until tender and crispy.
- Remove them from the oven, sprinkle them with parsley, and try not to eat them all before serving!
How long do leftovers keep in the fridge?
Store any leftover roasted vegetables in an airtight container in the fridge for 3-4 days.
How do I make this dish dairy-free?
For a dairy-free version of these roasted vegetables, swap the butter for more olive oil and skip the parmesan cheese (or use a dairy-free alternative).
Do I really need to use parsley?
A little minced parsley adds color and a bit of fresh flavor to the roast veggies. But if you don't have any on hand, feel free to skip it.
What to eat with roast carrots, potatotes, and onions
- 1 lb baby potatoes (cut in half)
- 1 lb carrots (chopped)
- 1 medium onion (diced)
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon EACH: garlic powder, onion powder, and pepper
- ½ teaspoon salt
- ¼ cup grated parmesan cheese
- 2 tablesoons minced parsley
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the potatoes, carrots, and onion in a large mixing bowl. Add the butter, olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper and mix well.1 lb baby potatoes, 1 lb carrots, 1 medium onion, 2 tablespoons butter, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, 1 teaspoon EACH: garlic powder, onion powder, and pepper, ½ teaspoon salt
- Transfer the veggies to the baking sheet and spread them out so that they're in a single layer. Sprinkle the parmesan cheese over the top. Bake for 40-45 minutes, until the potatoes and carrots are tender.¼ cup grated parmesan cheese
- Remove the pan from the oven and parsley. Serve right away.2 tablesoons minced parsley
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.