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How to Make Easy Roasted Rosemary and Garlic Potatoes, Carrots and Onions

Updated on April 5, 2015

Roasted Garlic and Rosemary Potatoes, Carrots and Onions

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4 stars from 2 ratings of Roasted Garlic and Rosemary Potatoes, Carrots and Onions

Rosemary's Flavor Shines in this Recipe

Dried rosemary from my 2014 garden.
Dried rosemary from my 2014 garden. | Source

Have you ever eaten a red or white carrot?

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I love the flavor and scent of rosemary. It is such a refreshing herb that has a unique scent and flavor. One of my favorite things to do in the summer time 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 that you want to be the best man (or maid of honor) at the wedding.

This unique herb has so many benefits whether it is eaten raw, as a tea or is 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.

This recipe is 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.

Fresh ingredients make the best recipes even better.
Fresh ingredients make the best recipes even better. | Source

What You Need to Make Roasted Rosemary and Garlic Potatoes, Carrots and Onion

  • 3 large potatoes
  • 3 rainbow carrots, you can also use all orange if that's all you have on hand
  • 1 medium size yellow onion
  • 1 medium size 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

Orange, Purple and White Carrots Add Color and Flavor to the Dish

A rainbow of color can come from carrots.
A rainbow of color can come from carrots. | Source

How Long Does it Take?

  • Prep time: 20 min
  • Cook time: 30 min
  • Ready in: 50 min
  • Yields: 3 large servings

A Beautiful Addition to the Dinner Plate

A dinner of boneless pork loin chops, homemade whole wheat breadsticks and garlic butter and garlic and rosemary roasted potatoes and carrots.  Simply delicious.
A dinner of boneless pork loin chops, homemade whole wheat breadsticks and garlic butter and garlic and rosemary roasted potatoes and carrots. Simply delicious. | Source

How to Put it All Together

  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 degrees.
  2. Roughly chop your potatoes, carrots and onions. You'll want to keep them under 1" 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 the oilive oil and butter. Allow it 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 it from the top of the stove and place it in the pre heated 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.

All About Beautiful Rosemary

How to Make Roasted Garlic and Rosemary Potatoes, Carrots and Onions in Photos

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Preheat your oven to 350 degrees 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.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 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.If you would like your vegetables 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.  Easy to make and extremely delicious!
Preheat your oven to 350 degrees and chop the carrots, potatoes and onions.  Chop the garlic into small pieces.
Preheat your oven to 350 degrees and chop the carrots, potatoes and onions. Chop the garlic into small pieces. | Source
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. | Source
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. | Source
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. | Source
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. | Source
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. | Source
If you would like your vegetables 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 browner, turn on the broiler and set the pan under the broiler until they have reached the amount of browning that you want. | Source
This dish is great with pork, beef and chicken.  Easy to make and extremely delicious!
This dish is great with pork, beef and chicken. Easy to make and extremely delicious! | Source

Nutrition Information Per Serving for Rosemary and Garlic Roasted Potatoes, Carrots and Onions

Nutrition Facts
Calories 408
Calories from Fat198
% Daily Value *
Fat 22 g34%
Saturated fat 7 g35%
Unsaturated fat 14 g
Carbohydrates 51 g17%
Sugar 8 g
Fiber 8 g32%
Protein 6 g12%
Cholesterol 21 mg7%
Sodium 59 mg2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2015 Helena Ricketts

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    • Randomovic profile image

      Randomovic 2 years ago from Egypt

      my mom loves roasted vegies i will try this one day

    • Helena Ricketts profile image
      Author

      Helena Ricketts 2 years ago from Indiana

      Thank you @Rachel L Alba! I'm not sure why but I had not considered roast beef with this but will pair those together the next time I make this because that sounds amazing.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      I absolutely love roasted vegetables like these. The roasting brings out the sweetness in them. Rosemary makes it even better. Your pictures are mouth watering. I love to make these with a roast beef. Thanks for sharing. I voted up and awesome.

      Blessings to you.