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Roasted Rosemary and Garlic Potatoes, Carrots and Onions

Helena Ricketts is a freelance writer currently living in Indiana who loves writing about cooking.

Roasted garlic and rosemary potatoes, carrots and onions

Roasted garlic and rosemary potatoes, carrots and onions

Rosemary

I love the flavor and scent of rosemary. It is such a refreshing herb with a unique scent and flavor. One of my favorite things to do in the summertime is run my hands through the rosemary plants to release that wonderful smell.

Rosemary is one of the stars of this side dish. The way that this dish is put together will infuse the flavors of the garlic, onions, and rosemary into the olive oil and butter to provide you with a flavor experience that you won't soon forget. It is consistent throughout the dish and is just loud enough to let you know that it is there without overshadowing the other ingredients. Maybe the best way to describe it is that this is a marriage of scents and flavors, and you will want to be the best man (or maid of honor) at the wedding.

This recipe is also a marriage of a lot of my favorite things. Rosemary, fresh garlic, potatoes, rainbow color carrots, onions, butter, and olive oil. It is rustic and nourishing. It is comfort food. It is versatile because you can easily add your favorite root vegetables to this dish. Change it to your liking and create a dish of your own.

How Long Does It Take?

Prep timeCook timeReady inYields

20 min

30 min

50 min

3 large servings

Fresh ingredients make the best recipes even better.

Fresh ingredients make the best recipes even better.

Dried rosemary from my 2014 garden.

Dried rosemary from my 2014 garden.

A rainbow of colors can come from carrots.

A rainbow of colors can come from carrots.

Ingredients

  • 3 large potatoes
  • 3 rainbow carrots (you can also use all orange if that's all you have on hand)
  • 1 medium-sized yellow onion
  • 1 medium-sized red onion
  • 2 cloves peeled garlic cloves
  • 3 tablespoons dried rosemary
  • 2 teaspoons unsalted butter
  • 3 tablespoons olive oil
  • Kosher salt and pepper to taste

Instructions

  1. You'll need to use an oven-proof skillet to make this dish. I used a 10-inch iron skillet. Preheat your oven to 350°F.
  2. Roughly chop your potatoes, carrots, and onions. You'll want to keep them under 1 inch in size so they cook within the cooking time that we are using.
  3. Roughly chop the garlic cloves.
  4. Put your skillet on the burner and turn it on to medium heat. Add the olive oil and butter to the skillet and allow the butter to melt.
  5. Once the butter has melted, add the garlic and onions to the pan. Allow it to cook for a few minutes, then add the dried rosemary. Allow it to cook for a few more minutes. Do not allow any browning. At this step, we are infusing the flavor of the onion, garlic, and rosemary into the butter and oil that will coat the vegetables. If the garlic or rosemary burns, the burnt flavor will come out in the rest of the dish.
  6. Add the carrots and potatoes and mix them well to coat them with olive oil and butter. Allow the pan to remain on the burner for a few minutes.
  7. Once everything is coated with the oil and butter and has started to cook, remove the pan from the top of the stove and place it in the preheated oven.
  8. Roast the dish in the oven for approximately 25 minutes, or until the carrots and potatoes are fork tender.
  9. If you want your potatoes and carrots to be browner, turn the broiler on and keep the dish under the broiler until it has achieved your desired browning.

Photo Tutorial

Preheat your oven to 350°F and chop the carrots, potatoes, and onions.  Chop the garlic into small pieces.

Preheat your oven to 350°F and chop the carrots, potatoes, and onions. Chop the garlic into small pieces.

Put an oven-proof skillet on the stove on medium heat and add the olive oil and butter.

Put an oven-proof skillet on the stove on medium heat and add the olive oil and butter.

Once the butter is melted, add the onions and garlic to the pan.  Allow it to cook for a few minutes.

Once the butter is melted, add the onions and garlic to the pan. Allow it to cook for a few minutes.

Add the rosemary to the pan and allow it to cook for a few more minutes without browning.  At this point, you are infusing the flavors into the butter and oil.

Add the rosemary to the pan and allow it to cook for a few more minutes without browning. At this point, you are infusing the flavors into the butter and oil.

Add the carrots and potatoes and stir them to coat them in the oil and butter.  Let them cook on top of the stove for a few minutes.

Add the carrots and potatoes and stir them to coat them in the oil and butter. Let them cook on top of the stove for a few minutes.

Put the skillet into the preheated oven and allow it to roast for 20 minutes or until the carrots and potatoes are fork-tender.

Put the skillet into the preheated oven and allow it to roast for 20 minutes or until the carrots and potatoes are fork-tender.

If you would like your vegetables to be browner, turn on the broiler and set the pan under the broiler until they have reached the amount of browning that you want.

If you would like your vegetables to be browner, turn on the broiler and set the pan under the broiler until they have reached the amount of browning that you want.

This dish is great with pork, beef, and chicken.  It's easy to make and extremely delicious!

This dish is great with pork, beef, and chicken. It's easy to make and extremely delicious!

More About Beautiful Rosemary

This unique herb has so many benefits, whether it is eaten raw, as a tea, or added to dishes like this one. Rosemary can help calm an upset stomach, is said to have properties to lift your mood, and some people even claim that it can help improve your circulation. It has also been said to have many beauty benefits by helping to maintain your skin. If there was such a thing as a super herb, rosemary would certainly be the one.

Rosemary is very easy to grow and is a perennial in the southern parts of the United States. Here in Indiana, it is an annual because of our cold winters. I dig my rosemary plants up every fall and overwinter them in my house.

© 2015 Helena Ricketts