This recipe delivers a classic combination of roasted vegetables that are tender on the inside, slightly caramelized on the outside, and full of earthy flavors enhanced by garlic, thyme, and parsley. It’s a simple and satisfying side dish that pairs well with almost any main course.

Roast, Potatoes, Carrots and Onions
Ingredients:
Ingredient Quantity Notes
Carrots 2 pounds Peeled, bite-size pieces
Potatoes 6 whole Diced, skin on
Sweet Onion 1 whole Cut into eighths
Garlic 3 cloves Minced
Olive Oil 6 Tablespoons
Dried Thyme ½ teaspoons
Dried Parsley ½ teaspoons
Salt To taste
Pepper To taste

Instructions:
Preheat Oven: Preheat your oven to 475ºF (245ºC).
Prepare Vegetables:
Peel the carrots and cut them into bite-size pieces.
Dice the potatoes into bite-size pieces, leaving the skin on.
Cut the whole sweet onion into eighths.
Mince the garlic cloves.

Season Vegetables: In a large bowl, combine the prepared carrots, potatoes, and onion.
Add Oil and Seasonings: Drizzle the olive oil over the vegetables. Add the minced garlic, dried thyme, dried parsley, salt (to your taste), and pepper (to your taste).
Toss to Coat: Toss all the vegetables thoroughly until they are evenly coated with the olive oil and seasonings.
Arrange on Baking Sheet: Place the seasoned vegetables in a single layer on a large cookie sheet or baking pan. Cover the baking sheet tightly with aluminum foil.
Initial Roast: Roast in the preheated oven for 45 minutes.
Continue Roasting: Carefully remove the foil from the baking sheet. Continue roasting for another 30 minutes, or until the vegetables are tender, golden brown, and slightly caramelized. Stir the vegetables every 10 minutes during this final roasting period to ensure even cooking and browning.
Serve: Once the vegetables are roasted to your liking, remove them from the oven and serve hot as a delicious side dish. Enjoy!