Keep the heat out of the kitchen!
Jump to RecipeThis easy roasted potatoes and carrots side dish is a family favorite in the summer, because you can make it on the grill and keep the heat out of the kitchen! It’s a simple side dish and perfect for the dog days of summer. Since fall is just around the corner, the earthy flavor of the root vegetables feels like a nod to that season.
My mother came up with this original recipe many years ago, and it has become a staple at summer family dinners. It’s a great recipe, because it only uses a couple of ingredients in addition to the root veggies. We always make it on the grill in the summer. If you want to make it in the oven, that works, too. It’s the perfect side dish for a late summer cookout.
Root vegetables pack a punch
Potatoes and carrots are the perfect duo, and onions and celery add flavor and additional health benefits. Potatoes sometimes get a bad rap as a fattening starch. But, according to the National Potato Council, potatoes are a vegetable, and they are a good source of potassium, calcium, vitamin C, vitamin B6 and fiber. Russet potatoes cook perfectly in this recipe. When peeled, they blend with the other vegetables and become infused with the flavors of the spices.
Carrots add natural sweetness and are rich in fiber. They are also a source of beta carotene, which is an anti-oxident. I use regular carrots in this recipe, because I think they have more flavor than baby carrots. But, if you want to dump in a bag of pre-washed baby carrots, it saves the prep time of peeling carrots.
Onions and celery add great flavor and also provide a variety of health benefits.
Simple prep with a five-blend spice
The only spice in the recipe is Jane’s Krazy Mixed-Up salt. It’s a blend of salt, onion, black pepper, garlic, celery seed, thyme and oregano, and it is perfect in this recipe. If you have fresh herbs on hand, you can add them, but this spice blend makes prep quick and easy, and it’s good!
This easy side dish is a good complement to any grilled meat. Its a filling side dish, so just add a simple salad or some summer fruit and your meal is complete!
I prepare this dish in three 8.5 x 4.5 loaf pans, so they fit nicely on the grill. Since they take about an hour to cook, it works well to put them on the grill ahead of the meat that you plan to grill.
You can store leftovers in the fridge for several days, and they are great warmed up for busy weeknight dinners.
Roasted Potatoes and Carrots on the Grill
Equipment
- Large Mixing bowl
- 3 8.5 x 4.5 loaf pans I use disposable pans for ease of cleanup, but any loaf pan will work. A 9 x 13 pan works, too, but I find that the vegetables roast better in the smaller, deeper pans.
Ingredients
- 2 pounds russet potatoes
- 1 pound carrots
- 1 large vidalia or yellow onion
- 4 stalks celery
- 3 tbsp Janes Krazy Mixed-up Salt
- 1 stick butter
Instructions
- Peel and chop potatoes and carrots.
- Chop onion and celery.
- Mix all vegetables in a large mixing bowl.
- Add spice blend and mix well.
- Divide vegetable mixture among three loaf pans.
- Add 2 tablespoons of water to each pan.
- Pat with butter (divide one stick evenly among the three pans).
- Cover pans with foil.
- Roast on grill heated to 350 degrees for about 1 hour or until potatoes are soft and slightly browned on edges.
2 Responses
Love this; it was so easy and my first time using Janes Crazy Mixed-up Salt. This will be forever in my recipe collection. Thanks for sharing.
It’s great to have a go-to spice that can be used in lots of recipes! Thanks for reading!