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Article: Roasted Potatoes, Carrots and Onions

Roasted Potatoes, Carrots and Onions

Servings: 4

Good fresh olive oil adds a special character to this simple dish. Use Olio Nuovo if you can get it. Serve with roast meats, such as beef or pork. Goes especially well with a pot roast.


  • 6 russet potatoes, unpeeled – washed and cut into 6 – 8 pieces each
  • 12 carrots – peeled and cut into 1 inch pieces
  • 6 small, onions – peeled and quartered
  • 6 cloves, garlic – coarsely chopped
  • 1 bunch, fresh thyme – whole
  • 1/4 cup, good fresh olive oil (Olio Nuovo if possible)
  • kosher salt
  • freshly ground black pepper


Heat oven to 400 degrees

Prepare all vegetables and place in a large bowl

Add olive oil and toss

Grind in pepper and sprinkle with salt

Taste a carrot piece for salt. Vegetables should be reasonably salty to the taste and quite peppery

Add thyme and toss once more

Place all in a large Teflon baking pan and spread evenly

Place in oven uncovered and roast for 30 minutes

Turn vegetables over, redistribute and continue roasting for 30 to 40 more minutes. Carrots and onions should be browned and caramelized. Potatoes should be fork-tender

Serve immediately