One tray roasted potatoes, carrots and onions
One tray roasted potatoes, carrots and onions

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, one tray roasted potatoes, carrots and onions. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

One tray roasted potatoes, carrots and onions is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. One tray roasted potatoes, carrots and onions is something which I have loved my entire life. They’re nice and they look wonderful.

One tray roasted potatoes, carrots and onions Siobhan Linehan. I've been making this for years now. Adjustable Potatoes suitable for roasting Place the potatoes, carrots and onions in a roasting dish lightly sprayed or rubbed with olive oil. Here is how you can easily make that.

To begin with this recipe, we have to prepare a few components. You can cook one tray roasted potatoes, carrots and onions using 7 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make One tray roasted potatoes, carrots and onions:
  1. Prepare Potatoes suitable for roasting
  2. Prepare Large fresh carrots
  3. Prepare Medium white onions
  4. Get Non smoked paprika
  5. Prepare Dried mixed herbs
  6. Make ready Garlic powder
  7. Make ready Salted butter

Place on a cookie sheet in a single layer and cover with foil. Roasted carrots, potatoes, and onions are a simple, comforting dish that everyone loves! There's something so comforting about potatoes. Mashed potatoes, fried potatoes, or roasted potatoes, they are all comforting.

Instructions to make One tray roasted potatoes, carrots and onions:
  1. Preheat the oven to 210°c. This temperature is for a fan oven.
  2. Take one potato, peel it and wash it. Then cut it in half, then cut each half in half again length ways and then cut each piece in half again. You should have 8 bite sized pieces.
  3. Repeat the step above until you have enough potatoes for the amount of people you're serving. I find that 10 to 12 pieces for each person is about right.
  4. (The spice and butter quantities below are for 4 people, adjust the amounts as needed)
  5. Measure out 28g of butter and melt it completely in the microwave or on the hob.
  6. Put the potato chunks into a container with a secure lid, I use a pot. And pour the butter over them.
  7. Then add 1 tsp of the dried mixed herbs, 1/2 tsp garlic powder and 1/2 tsp of paprika. Put the lid on the container and shake well until the potatoes are completely covered. Keep the container for later.
  8. Tip the potatoes into a deep oven proof tray and set aside.
  9. Take one carrot, peel it, cut off the ends and chop diagonally into half inch slices. Repeat this until you have your desired amount of carrots.
  10. Then repeat what you did with the potatoes. Put the carrots into the same container. Add 28g melted butter, 1 tsp dried mixed herbs, 1/2 tsp paprika and 1/2 tsp garlic powder. Put the lid on and shake until the carrots are completely covered.
  11. Add the carrots to the same tray as the potatoes. Try not to overlap them if you can. Then set aside again.
  12. Peel two onions (for 4 people, adjust quantities as needed) and chop off the ends. Then cut each onion into eighths. Add to the tray, spreading them in between the potatoes and carrots.
  13. Cover the tray with aluminium foil and put into the oven for 45 minutes. Then remove from the oven and carefully take off the foil. The vegetables will be soft but colourless.
  14. Place back into the oven for a further 30 minutes without the foil on to crisp up and go brown. Then serve with your roast dinner, or with anything else you like.

There's something so comforting about potatoes. Mashed potatoes, fried potatoes, or roasted potatoes, they are all comforting. When I was growing up, my parents would often make fried potatoes, carrots, and onions. Herb roasted potatoes and carrots - Add baby carrots and season with parsley, rosemary, and thyme. Roasted red potatoes - Use red potatoes instead of yellow/ gold ones.

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