35 Reviews

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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Zinnia's chef July 16, 2011

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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m s. April 01, 2010

What a lovely recipe Bev. It was quick and easy to make with wonderful results. All the vegetables were tender and flavorful. They were the perfect side dish for our meal. Thank you for sharing this lovely recipe. Made for What's on the Menu? Tag Game.

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Baby Kato May 12, 2016

Super easy! I halved the butter and it was delicious. I'd recommend serving these with a side of greens, just because I like to balance the colors.

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Anh N. March 08, 2015

These are fantastic! Thank you so much for the recipe. I didn't make any changes and prepared them exactly as the recipe instructed and served them with a pot roast that I cooked in my pressure cooker. My husband said they were the best roasted carrots and potatoes he'd ever had!

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Leevje January 22, 2015

Here's how I enhanced this recipe. I used 2 tablespoons olive oil with 1/3 cup canola oil and added 2 tablespoons of fajita mix into the oil and whisked it strongly. Added the carrots, mushrooms and potatoes. Spread this mixture out evenly on a large roasting pan then sprinkled a bit of grated asiago cheese on top the roasted.

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Mike R. November 10, 2014

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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ChefKokoBeans August 09, 2011

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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Gee Bee December 12, 2009

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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nemokitty April 09, 2009

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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Blase73 January 26, 2009
Carrots & Potatoes Roasted w/ Onion and Garlic