Easy Grilled Potato Carrot and Onion in Foil

Here is my favorite grilled potato, carrot, and onion in foil recipe, with simple veggie chunks, seasoned butter, and a blend of garlic powder and Lawry’s seasoning salt that makes everything taste amazing.

This foil packet recipe is my go-to side dish for summer cookouts. I love that I can toss everything together, wrap it up, and throw it on the grill while the main dish cooks. Plus, cleanup is a breeze with no dishes to wash!

What Kind of Potatoes Should I Use?

Russet potatoes are the go-to choice for this grilled foil packet recipe because they hold up well to the heat and have a nice fluffy texture when cooked. That said, you can also use Yukon Gold potatoes if that’s what you have on hand – they’ll give you a creamier, slightly buttery result. Red potatoes work too, though they tend to be a bit waxier and won’t get quite as soft. Whatever you choose, try to pick potatoes that are similar in size so they cook evenly, and give them a good scrub before cutting since you’ll likely want to leave the skins on for extra flavor and nutrients.

Options for Substitutions

This simple grilled veggie packet is easy to customize with what you have on hand:

• Russet potatoes: You can swap these with Yukon gold, red potatoes, or even sweet potatoes. Just keep the pieces about the same size so they cook evenly. Sweet potatoes will cook a bit faster, so check them a few minutes earlier.
• Baby carrots: Regular carrots work great – just peel and cut them into similar-sized pieces as the baby carrots. You could also use parsnips for a slightly sweeter flavor.
• Yellow onion: White or red onions are fine substitutes. Red onions will add a slightly sweeter taste and look nice too.
• Butter: Olive oil or vegetable oil can replace butter if needed. Use about 2 tablespoons of oil instead of the 3 tablespoons of butter.
• Greek Freak Seasoning: If you don’t have this specific blend, try using garlic powder, onion powder, dried oregano, and a pinch of salt and pepper. Or use any all-purpose seasoning blend you like – Italian seasoning, Cajun spice, or even just salt, pepper, and garlic powder work well.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with foil packet vegetables is cutting them into uneven sizes, which means some pieces will be mushy while others stay hard – aim for uniform 1-inch cubes so everything cooks at the same rate.

Another common error is wrapping the foil too loosely, allowing steam to escape and drying out your vegetables, so make sure to seal the edges tightly by folding them over several times to create a proper steam pocket.

Don’t skip mixing the butter and seasoning with the vegetables before sealing the packet, as this ensures even flavor distribution throughout, and resist the urge to open the foil packet early to check on things since you’ll lose all that valuable steam.

For best results, place the packet on indirect heat rather than directly over flames, which prevents burning on the bottom while the top stays undercooked.

What to Serve With Grilled Potatoes, Carrots, and Onion?

These grilled veggies are the perfect side dish for just about any protein you’re throwing on the grill. I love serving them alongside grilled chicken breasts, steak, or even burgers since everything cooks at the same time and you’ve got a complete meal ready to go. If you want to keep it simple, add a fresh garden salad with ranch or a tangy vinaigrette to balance out the richness of the buttery vegetables. For a heartier spread, consider adding some grilled corn on the cob or a pasta salad on the side.

Storage Instructions

Store: If you have leftovers, transfer the grilled veggies to an airtight container and keep them in the fridge for up to 4 days. They make a great side dish to reheat throughout the week with different meals.

Freeze: These grilled veggies freeze pretty well for up to 2 months. Just let them cool completely first, then store in a freezer-safe container or bag. They’re perfect for quick weeknight dinners when you need a veggie side in a pinch.

Reheat: Warm them up in the oven at 350°F for about 10-15 minutes until heated through, or microwave on medium power for 2-3 minutes. You can also toss them back on the grill in foil for a few minutes to bring back that smoky flavor.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-12 g
• Fat: 22-26 g
• Carbohydrates: 110-125 g

Ingredients

• 5 medium potatoes (cut into 1-inch chunks)
• 3/4 cup carrots (sliced into 1/2-inch thick rounds)
• 1 whole medium onion (chopped into 1-inch pieces)
• 4 tbsp unsalted butter (cut into small cubes)
• 1 1/4 tsp Lawry’s seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Step 1: Prepare and Season Your Vegetables

• 5 medium potatoes
• 3/4 cup carrots
• 1 whole medium onion
• 1 1/4 tsp Lawry’s seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

While your grill preheats, prepare all vegetables: scrub the potatoes clean and cut them into 1-inch chunks, slice the carrots into 1/2-inch thick rounds, and chop the onion into 1-inch pieces.

In a small bowl, combine the Lawry’s seasoning salt, garlic powder, and black pepper.

I find mixing the seasonings together first ensures they distribute evenly throughout the vegetables rather than clumping in one spot.

Step 2: Assemble the Foil Packet

• vegetables from Step 1

Tear off two large sheets of heavy-duty aluminum foil (about 18 inches each) and arrange them in an X shape on a flat surface, with the center creating a natural bowl.

This double-layer approach prevents the foil from tearing during grilling and ensures even heat distribution.

Layer all the prepared vegetables into the center of the foil packet.

Step 3: Layer Butter and Seasonings, Then Seal

• 4 tbsp unsalted butter
• seasoning mixture from Step 1
• vegetables from Step 1

Scatter the butter cubes evenly over the vegetables, then sprinkle the seasoning mixture from Step 1 over everything.

Gently toss the vegetables together to coat them evenly with butter and seasonings.

Fold the foil sheets up and over the vegetables, starting with one corner, then the opposite corner, then the two remaining sides, sealing the edges tightly by folding them over themselves—you want a sealed packet that will trap steam during cooking.

Step 4: Grill Until Vegetables Are Tender

• foil packet from Step 3

Preheat your grill to 350°F.

Once hot, carefully place the sealed foil packet directly on the grill grates.

Grill for 45 minutes until the potatoes are fork-tender and the carrots are soft.

I like to rotate the packet halfway through cooking to ensure even heat exposure on all sides, and I listen for the gentle sizzle inside—that tells you the steam is doing its job.

Step 5: Rest and Serve

• grilled foil packet from Step 4

Remove the foil packet from the grill using tongs and carefully open it (watch out for the steam!).

Let the vegetables rest for 2-3 minutes to allow the butter to set slightly.

Carefully transfer to a serving dish, pouring any accumulated butter and juices over the top.

Easy Grilled Potato Carrot and Onion in Foil

Delicious Easy Grilled Potato Carrot and Onion in Foil recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 servings

Calories 650 kcal

Ingredients

  

• 5 medium potatoes (cut into 1-inch chunks)
• 3/4 cup carrots (sliced into 1/2-inch thick rounds)
• 1 whole medium onion (chopped into 1-inch pieces)
• 4 tbsp unsalted butter (cut into small cubes)
• 1 1/4 tsp Lawry's seasoning salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Instructions

 

• While your grill preheats, prepare all vegetables: scrub the potatoes clean and cut them into 1-inch chunks, slice the carrots into 1/2-inch thick rounds, and chop the onion into 1-inch pieces. In a small bowl, combine the Lawry's seasoning salt, garlic powder, and black pepper. I find mixing the seasonings together first ensures they distribute evenly throughout the vegetables rather than clumping in one spot.
• Tear off two large sheets of heavy-duty aluminum foil (about 18 inches each) and arrange them in an X shape on a flat surface, with the center creating a natural bowl. This double-layer approach prevents the foil from tearing during grilling and ensures even heat distribution. Layer all the prepared vegetables into the center of the foil packet.
• Scatter the butter cubes evenly over the vegetables, then sprinkle the seasoning mixture from Step 1 over everything. Gently toss the vegetables together to coat them evenly with butter and seasonings. Fold the foil sheets up and over the vegetables, starting with one corner, then the opposite corner, then the two remaining sides, sealing the edges tightly by folding them over themselves—you want a sealed packet that will trap steam during cooking.
• Preheat your grill to 350°F. Once hot, carefully place the sealed foil packet directly on the grill grates. Grill for 45 minutes until the potatoes are fork-tender and the carrots are soft. I like to rotate the packet halfway through cooking to ensure even heat exposure on all sides, and I listen for the gentle sizzle inside—that tells you the steam is doing its job.
• Remove the foil packet from the grill using tongs and carefully open it (watch out for the steam!). Let the vegetables rest for 2-3 minutes to allow the butter to set slightly. Carefully transfer to a serving dish, pouring any accumulated butter and juices over the top.