Savory Roasted Vegetable Medley

Chopped potatoes, carrots, and onions are roasted in a parsley/pepper seasoning to produce a delightful side dish to any main course meal.
There is a story behind this recipe. It is actually the second part to a meatloaf recipe that I had been making for years. You shape the meatloaf into a rectangle, place it in a baking dish, and then surround it with this lovely vegetable concoction.
It wasn’t until recently when Husband Man told me that after all of these years (we’ve been married for 14 years so yeah…do the math on that one), he disliked the meatloaf part but lovedΒ the vegetable part. Β He even went as far as to say that the only reason why he ate that recipe was because of the vegetable part. Pshhh…men (I’m rolling my eyes as I type this).
After some sulking on my end about this new found news…and a few snide remarks under my breath (again, all on my end), I started thinking about the vegetable part of this recipe. Β The truth of the matter was, was that he was completely right. If you took the meatloaf part out of this recipe, the vegetable part could literally stand on it’s own. It could even pass as a side dish. A deliciousΒ side dish in fact.
I added a few new ingredients into the mix and presto..this recipe was born! Our daughter likes to call it potato hash and eats hers with ketchup. You can even eat it for breakfast if the mood hits you. Creamy scrambled eggs will go very well with this indeed. Perfection!
Breakfast, lunch, or as a side for dinner…you can’t lose with this recipe! Husband Man really does know a thing or two about food πŸ˜‰


Roasted Vegetable Medley

Chopped potatoes, carrots, and onions are roasted in a parsley/pepper seasoning to produce a delightful side dish to any main course meal.Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 6 to 8 people
Calories Per Serving: 86


  • 1 cup sliced and peeled carrots (about an inch to 1/2 inch thick)
  • 1 cup chopped yellow onion
  • 2 medium russet potatoes, chopped
  • 1/8 cup of Extra Virgin Olive Oil
  • 1 tbsp. Kosher salt
  • 1/2 tsp. ground black pepper
  • 1 tbsp. dry parsley flakes


  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper or brush with a few strokes of olive oil.
  • In a medium sized bowl, combine the carrots, onions, and potatoes.
  • Add the olive oil, salt, pepper, and parsley flakes.
  • Mix until all the ingredients are well blended.
  • Place the vegetables onto the baking sheet and place in oven for an hour. Serve warm.

Libby's Notes

Recipe Source:
Adapted from part of an older recipe I came across many years ago.


Calories: 86kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!


  1. Hi Libby, been making this for sometime but decided one day just to add some chopped cabbage to it and it was delicious. Adds another whole new dimension. Just thought I would share.

    1. Thank you for sharing πŸ˜‰ I may have to try that next time πŸ˜‰ Since it's cabbage, do you still roast it in the oven or do you cook it on the stove?

    2. I just mixed the raw cabbage in it and baked in oven with the rest of the dish. I got the idea because I do raw cabbage with onions, seasonings and butter in oven a lot. I love cabbage and its just an easy way to fix it. Sometimes I even add smoked sausage in the cabbage and onions.

    3. Ok. Thanks πŸ™‚ Husband Man would enjoy the smoked cabbage and sausage πŸ˜‰ Thank you so much for the idea! It sounds wonderful πŸ˜‰

  2. These vegetables sound absolutely BRILLIANT! Nothing like some roasted veggies to make a meal awesome. Pinning these because we will definitely be making them!

  3. My mom used to make this, when I was growing up. I hadn't thought of it in like forever. Thanks for the memories. I think I will make some, tonight, with my chicken. Weezy

    1. You are welcome πŸ˜‰ I am glad it was able to bring back some memories (hopefully good ones). πŸ™‚

  4. Looks amazing! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

  5. 5 stars
    This is our favorite side dish to make with any of our main meals! So yummy! Our kids like to eat it with ketchup…lol.

  6. Karen Kilpatrick says:

    4 stars
    Hi Libby,,,you’re vegetables are a variation of a French Mirepoix with carrots, onions and celery. I will try this with the addition of baby red potatoes. Should be DELISH!!!!

    1. What a great addition! I’m sure it will delicious πŸ™‚

  7. Karen Kilpatrick says:

    4 stars
    Oh and add a splash of Balsamic vinegar to really make those veggies pop with flavor!

    1. Yes…we actually have done this before! VERY good indeed πŸ˜‰

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