Preheat Oven: Preheat your oven to 475ºF.
Prepare Vegetables:
Peel 2 pounds of carrots and cut them into bite-size pieces.
Dice 6 whole potatoes into bite-size pieces, leaving the skin on.
Cut 1 whole sweet onion into eighths.
Mince 3 cloves of garlic.
Combine Vegetables:
In a large bowl, combine the carrots, potatoes, and sweet onion.
Seasoning:
Drizzle 6 tablespoons of olive oil over the vegetables.
Add minced garlic, dried thyme, dried parsley, salt (to taste), and pepper (to taste).
Toss and Coat:
Toss the vegetables until they are evenly coated with olive oil and seasoning.
Prepare for Roasting:
Place the seasoned vegetables on a cookie sheet in a single layer.
Cover with foil.
Roasting – Phase 1:
Roast in the preheated oven for 45 minutes, covered with foil.
Roasting – Phase 2:
Remove the foil and continue roasting for an additional 30 minutes or until the vegetables are golden brown.
Stir the vegetables every 10 minutes during this phase.
Serve:
Once the vegetables are golden brown and roasted to perfection, remove them from the oven.
Enjoy:
Serve the Roast Potatoes, Carrots, and Onions as a delightful side dish or a standalone treat.
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