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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.
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Prep Time 25 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 55 minutes
Servings: 4 -5
Course: Dinner
Cuisine: American
Calories: 488
Ingredients Method

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

Method
 

  1. Preheat the oven to 475 degrees.
  2. Prepare baking sheet with nonstick baking spray.
  3. Cut the baby carrots in small pieces. Set aside. Cut potatoes with the peels into small pieces. Peel the onion and cut into eighths.
  4. Add the carrots, potatoes, and onion in a large bowl. Drizzle the six tablespoons of olive oil over the cut vegetables.
  5. Sprinkle thyme, parsley, minced garlic, salt and pepper covering the veggies. Toss the veggies in the olive oil and spices.
  6. Dump the seasoned vegetables on the baking sheet. Cover with foil. Bake at 475 degrees for 45 minutes.
  7. After 45 minutes remove the foil and return to the oven for an additional 30 minutes. Stir often or at least every 10 minutes.
  8. Vegetables will be golden brown.
  9. Serve.