How to Make Easy Roasted Rosemary and Garlic Potatoes, Carrots and Onions
Roasted Garlic and Rosemary Potatoes, Carrots and Onions
Rosemary's Flavor Shines in this Recipe
Have you ever eaten a red or white carrot?
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.
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
How Long Does it Take?
A Beautiful Addition to the Dinner Plate
How to Put it All Together
- 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.
- 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.
- 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 the oilive oil and butter. Allow it to remain on the burner for a few minutes.
- 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.
- 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.
All About Beautiful Rosemary
How to Make Roasted Garlic and Rosemary Potatoes, Carrots and Onions in PhotosClick thumbnail to view full-size
Nutrition Information Per Serving for Rosemary and Garlic Roasted Potatoes, Carrots and Onions
|Calories from Fat||198|
|% Daily Value *|
|Fat 22 g||34%|
|Saturated fat 7 g||35%|
|Unsaturated fat 14 g|
|Carbohydrates 51 g||17%|
|Sugar 8 g|
|Fiber 8 g||32%|
|Protein 6 g||12%|
|Cholesterol 21 mg||7%|
|Sodium 59 mg||2%|
|* 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