Ingredients:
2 pounds carrots
6 whole potatoes
1 whole sweet onion
3 cloves garlic
6 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper, to taste
Instructions:
Preheat the oven to 475°F (245°C).
After peeling, chop the carrots into small pieces. Dice the potatoes into bite-sized pieces, leaving the skin on. Cut the onion into eighths. Mince the garlic.
In a large bowl, combine the carrots, potatoes, and onion.
Drizzle the olive oil over the vegetables, then add the minced garlic, dried thyme, dried parsley, salt (to taste), and pepper (to taste).
Toss the vegetables until they are well coated in olive oil and seasoning.
Place the vegetables on a cookie sheet in a single layer and cover with foil.
Roast the vegetables for 45 minutes. Then, remove the foil and continue roasting for another 30 minutes or until the vegetables are golden brown, stirring every 10 minutes.
Once the vegetables are cooked to your desired level of tenderness and golden brown, remove from the oven.
Serve the roast potatoes, carrots, and onions as a delicious side dish.
Enjoy your roasted potatoes, carrots, and onions!