Roasted White Carrots and Potatoes

The Farmers Market has to be one my favorite weekend outings! Working in Retail I don’t get many weekends so when I have a Saturday off and especially when Steve is in town I love heading downtown to get the pick of the freshest. I found these beauties in a stall from a local organic farmer. Until this day I had not seen white carrots before. They looked amazing and were just calling out to me that they would be a fantastic meal.

Slightly sweeter than the orange carrot that we are all used to but still with that perfect crunch!

We try to get more vegetables in our diet and as I am sure you all know that can be easier said than done sometimes. So when I find a new and tasty way to get better nutrition I am all over it!

More recipes @ the Plaid and Paisley Kitchen

As you can see they look exactly the same. You peel them and slice them in just the same way as you would an ordinary carrot. Even though they are long gone now, I am still in love with the beauty of them!

Can’t find White Carrots at your farmers market or grocery store? No worries you can use your familiar orange carrot in this recipe and it will be just as tasty. In fact this is how I make carrots most of the time so I know that they will taste just as amazing no matter what color you use.

We are big potato eaters in this family. I seriously have not ever met a potato that I didn’t love! This dish could very well be a vegetarian main dish. It is hearty enough. Or in smaller servings this is perfect along side a pork roast and would be great on with roasted chicken.

Simple, fresh, in season ingredients will never let you down!


  • 1 bunch white or orange carrots
  • 1 lb small red and yukon potatoes
  • 1 small onion sliced
  • 1.5 tbsp olive oil
  • 1 tsp each of salt and pepper (I only use kosher salt)
  • 1/2 tsp of garlic powder
  • 1 tsp of thyme


  • preheat oven to 375
  • peel and slice carrots long wise
  • rinse and quarter potatoes, slice onion
  • in a 1 qt baking dish
  • drizzle 1 tbsp of olive oil on the bottom of the dish
  • layer in the onion, potatoes and carrots
  • sprinkle on the seasonings
  • drizzle the remaining 1 tbsp of olive oil
  • toss everything around to make sure all vegetables are coated and seasoned evenly
  • roast in oven for 30 min
  • serve immediately
  • Enjoy!
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