Carrots & Potatoes Roasted w/ Onion and Garlic

My family and I really enjoyed this! I added a bit of oregano and basil for an extra touch of flavor, but all in all a delicious side to go with our dinner. Thanks for the recipe!

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Very easy and good. Carrots are so sweet-! May use half as much butter next time tho-. Just personal taste I think.

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Awesome!!! I had a rotisserie chicken leftover from the night before, so I cut off the rest of the meat of the chicken & mixed it in! I too cut the butter in half & added olive oil. Extra garlic, blackened seasoning, fresh parsley & oregano ..... and WOW!!!!!!!!!! Turned it into a full course meal!!!!!!!!! Thanks Bev for the posting on this one!!! :))))

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Excellent! I LOVE this recipe! Cooked really fast in my oven so I cooked it 30 minutes covered and only 10 uncovered. Will make again, and again, and again! Thanks for the recipe!

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So so good! Follow the recipe to a T and don't make any changes. This is perfect! I used a bigger pan because the 8x8 was just too small. Great recipe Bev!

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My family RAVED over this side dish! I cooked as directed, adding some fresh basil and oregano (when I say "fresh," I used jarred in olive oil-about 1 tsp. each). Sprinkled with salt and pepper. Along with the carrots and red potatoes, I diced 1 large yam...wonderful--really made the dish pop! Along with the butter (light), i added a little olive oil and then tossed. As one reviewer mentioned, I cooked the veggies uncovered towards the end. A wonderful addition to baked chicken! Thanks Bev

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AMAZING! I could not believe how perfect these turned out. I added sprigs of thyme halfway through cooking as well as some Ms. Dash's seasoning. I also took off the aluminum foil a bit early and let it roast some more. So yummy I definitely recommend this one. So easy.

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Wow, that was soooo good. I will make this again for sure. Everyone loved it! I did not change a thing. Thank you for sharing.

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These were amazing! I used half olive oil/half butter as another reviewer suggested. I also used baby carrots. The potatoes were browned perfectly, the carrots were nice and tender, and the onions were tender and perfect. DH and I both agree that this is a keeper and will work with all sorts of vegetable variations...just don't leave out the onions (they were sooo good)! Thanks for posting.

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Great recipe! I made it as posted and the family loved it. I used half olive oil and half butter. I had more potatoes so put it on a foil covered baking sheet but then followed the recipe instructions. My potatoes and carrots were perfectly cooked after only 45 minutes. Thanks for sharing.

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These turned out wonderful and my hubby loved them! Will make them many, many more times. Thanks for posting!

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Loved this easy dish for veggies. I used just a little olive oil instead of butter and tripled the garlic. Made it with Corn and Black Bean Wraps for a very healthy dinner. Will make it over and over. Thanks so much.

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Made this along with recipe 204976, Slow-cooker eye of round roast w/gravy. Both came out great!! I didn't have white potatoes, so I used about 2.5 lbs of small red potatoes, which I didn't peel cuz it would have taken too long. The skins got nice and crispy, which was yummy. I threw in a whole bag of baby carrots, and cut up 1 vidalia onion (in smaller piece than the eighths that the recipe suggests). I also used a 13 x 9 glass dish instead of the 8 x 8, because I was worried that all the veggies wouldn't fit in the smaller dish. Cooked for a bit longer than I should have, because company came and we were chatting, but it is really impossible to ruin this recipe!!

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This dish was fantastic! Great flavor and texture! I didn't use the onion, and used olive oil (1/3 cup) instead of butter, so the result was also a healthy recipe. My wife loved it! Thanks a lot! Saulo

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ETA: 12/7/08 I just made these again. I cannot say enough about these! This time, I added some brussel sprouts and roasted them with the potatoes, carrots and garlic. Served them with a crockpot roast and gravy,. Great comfort food for a very cold Minnesota winter night. ======================== ORIGINAL REVIEW: Fabulous! I followed the recipe to a T, used baby carrots and a whole onion. I used alot of chopped garlic and sprinkled basil over top before popping in the oven. I served it with your Maple Glazed Pork Roast With Sweet Potatoes and we loved it all. The potatoes were crispy, yet moist on the inside. I used 5 small potatoes and we have none left, we ate them all! I've never had luck with roasted potatoes and because of this recipe, I will make them more often. I used a 9x13 cooking stone to cook them and they took about an hour. I don't have a double oven and timing the roast and potatoes at different temps was challenging. So, I cooked the potatoes for 45 minutes, took them out and covered tightly in foil to cook the roast. Once the roast was done, I put the potatoes back into the oven to warm up and they still turned out great. I haven't had potatoes this good in a very long time! Thanks for helping me learn how to do great roasted potatoes!

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This was exactly what I was looking for! Used olive oil instead of butter. We loved it! Thanks :)

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What more can I ask for? Easy and Delicious!!!! I didn't have a Vidalia, so I used a regular cooking onion, and it was delicious roasted for so long.

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We LOVED these!! The garlic & onion gave all the potatoes & carrots such great flavor. I used a mix of white & red skinned potatoes so it looked really pretty too! I also used a mix of olive oil & butter instead of all butter. Thanks for a great side dish!!

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Wonderful comfort food. I make it often and have been meaning to review earlier. Only negative is the "long" cooking time, as the smell of it makes me so hungry while waiting for it to cook!

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I adapted this recipe as a side for our dinner tonight. Main dish had potatoes, so I skipped those and just used some carrots and a few small white onions. We really enjoyed it and I will definitely be making it the right way soon.

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