Roasted Potatoes and Carrots

Prep: 20-25 minutes Cook: 1 hour


By Tiffany Hobson


  • 11 Yukon potatoes, peeled and sliced
  • 20 carrots, peeled and cut into rough chunks
  • 1 yellow onion, cut into rings
  • 1-2 roasted garlic heads
  • 4-5 cups vegetable broth
  • 1 tbsp poultry seasoning
  • 1/2-1 tbsp bouquet garni
  • fresh ground pepper
  • sea salt


Preheat oven to 400 degrees. Place the potatoes on the bottom of a large glass baking dish with the carrots and onions on top. In a separate bowl, mix 4 cups of vegetable broth, roasted garlic, poultry seasoning and bouquet garni. Pour the mixture over the vegetables. Cover with aluminum foil, placing parchment paper in between the food and foil. Bake for 45 minutes. Take the foil off and add more vegetable broth, if needed. Bake an additional 15-20 minutes. If desired, add salt and pepper to taste.

Note: This dish is a staple in my house. I sometimes use a variety of potatoes (such as Yukon, Russets, Purple, etc.) to vary the flavor. If you do this, make sure you cut the potatoes in a way that they all cook together evenly. I always use poultry seasoning, but I will change up my herbs. Thyme, marjoram and oregano are beautiful in this dish.