Roasted Rosemary and Garlic Potatoes, Carrots and Onions

Author:
Helena Hasquin
Updated:
Nov 14, 2022 12:47 AM EST

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

Fresh ingredients make the best recipes even better.
Helena Hasquin

Dried rosemary from my 2014 garden.
Helena Hasquin

A rainbow of colors can come from carrots.
Helena Hasquin

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

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.
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.
Roughly chop the garlic cloves.
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.
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.
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.
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.
Roast the dish in the oven for approximately 25 minutes, or until the carrots and potatoes are fork tender.
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.
Helena Hasquin

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.