Roast Carrots, Potatoes, and Onions
If you are looking for a unique recipe for your lunches, we bring you this recipe from Roast Carrots, Potatoes, and Onions to delight your palate.
Ingredients
- 1- 2 Lb Bag Of Baby Carrots
- 8 Idaho Potatoes
- 1 Vidalia Onion
- 1 ½ tsp Garlic Minced
- 6 tbsp Olive Oil
- ½ tsp Thyme Dried
- ½ tsp Parsley Dried
- Salt To Taste
- Black Pepper To Taste
Instructions
- Preheat the oven to 475 degrees.
- Prepare baking sheet with nonstick baking spray.
- Cut the baby carrots in small pieces. Set aside. Cut potatoes with the peels into small pieces. Peel the onion and cut into eighths.
- Add the carrots, potatoes, and onion in a large bowl. Drizzle the six tablespoons of olive oil over the cut vegetables.
- Sprinkle thyme, parsley, minced garlic, salt and pepper covering the veggies. Toss the veggies in the olive oil and spices.
- Dump the seasoned vegetables on the baking sheet. Cover with foil. Bake at 475 degrees for 45 minutes.
- After 45 minutes remove the foil and return to the oven for an additional 30 minutes. Stir often or at least every 10 minutes.
- Vegetables will be golden brown.
- Serve.