Recipes » Main Dish » Roasted Carrots, Potatoes and Onions
T. Colin Campbell Center for Nutrition Studies


  • 1 ½ lbs Yukon Gold potatoes, chopped into ¾-inch cubes
  • 1 ½ lbs carrots, chopped into ¾-inch pieces
  • 1 large onion, diced into ¼-inch pieces
  • ½ cup water (or more, if needed)
  • Salt (optional) and pepper, to taste
  • Creole seasoning, to taste
  • 1 tsp dried dill for garnish


  • 1. Preheat oven to 400 degrees F.
  • 2. Place vegetables in a large nonstick roasting pan with ¼ cup water. Add the seasoning (except dill) and combine gently.
  • 3. Roast uncovered for 40 minutes, then stir gently, and add another ¼ cup of water (or slightly more) if needed. Continue to roast for another 20 minutes, or until all of the vegetables are nice and tender. Remove from oven.

Cooking Tips

  • 1. Use a good quality nonstick roasting pan.
  • 2. Let your vegetables begin to caramelize before roasting.

Copyright 2024 Center for Nutrition Studies. All rights reserved.

Program Overview

  • 23,000+ students
  • 100% online, learn at your own pace
  • No prerequisites
  • Continuing education credits