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Roasted Carrots, Potatoes, and Onion

This Roasted Carrots, Potatoes, and Onion recipe will become your favorite and you can prepare it as many times as you want.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner
Cuisine: American
Calories: 110
Ingredients Method

Ingredients
  

  • 1 Bag Tri-Colored Baby
  • Potatoes Cut In Halves
  • 1 Bag Mini Carrots
  • 1 Large Vidalia Onion Quartered
  • 3 tbsp Olive Oil
  • 1 ½ tsp Dried Thyme
  • ½ tsp Rosemary Crushed
  • 1 ½ tsp Minced Garlic
  • ½ tsp Kosher
  • ½ tsp Pepper
Garnish:
  • Chopped Fresh Parsley

Method
 

  1. Preheat oven to 450 degrees. Spray nonstick olive oil baking spray on the 9 x 13 inch baking pan.
  2. Stir olive oil, dried thyme, rosemary, garlic, salt, and pepper in a large bowl.
  3. Add the potatoes, onions, and carrots to the bowl.
  4. Toss to mix the seasonings and vegetables until well coated. Transfer the vegetables onto the prepared baking dish.
  5. Bake at 450 degrees for 30-45 minutes.
  6. Check to make sure the vegetables are fully baked before removing them from the oven. Return to the oven to brown the vegetables.
  7. Stir to mix up the vegetables to allow them to become crisp. Sprinkle the chopped fresh parsley.
  8. Enjoy!