Roasted Purple Potatoes, Carrots, and Onions Recipe makes such a pretty and outstanding dish to serve your family and friends. The unusual colors of the potatoes are a definite crowd pleaser when being served. This is a great roasted potato dish to serve any time of the year. Another veggie perfection recipe.
Serve these Roasted Purple Potatoes with Karen’s delicious Grilled Tandoori Chicken for a very flavorful and complimentary menu.
This delicious Roasted Purple Potato recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 6 purple potatoes, unpeeled and scrubbed clean*
- 6 carrots, scrubbed clean
- 1 medium-size purple onions, cut into fourths
- Toasted Walnut Oil
- 2 tablespoons thyme, fresh, chopped
- Coarse salt or sea salt to taste
- Red pepper flakes to taste
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Preheat oven to 400 degrees F. Line a roasting pan or rimmed baking sheet with non-stick aluminum foil.
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In a pot of boiling water, add the potatoes and let simmer approximately 4 to 5 minutes. Remove potatoes from the pot and drain.
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Place all the vegetables (potatoes, carrots, and onions) on the prepared roasting pan. Drizzle with the toasted walnut oil (as little or as much as you desire). Sprinkle with the chopped thyme, salt, and red pepper flakes. Give the vegetables a good toss.
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Roast in the oven for approximately 40 minutes or until done. Check potatoes and carrots with a sharp knife to check for doneness. If the potatoes are not quite done, give the vegetables approximately another 5 minutes.
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Remove from oven and transfer to a serving platter.
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Makes 3 servings.
* Purple potatoes are usually small. If you have any large potatoes, cut them in half after cooking.