Ingredients
° 2 pounds carrots
° 6 whole potatoes
° 1 sweet onion
° Three cloves of garlic
° 6 tablespoons olive oil
° ½ teaspoon dried thyme
° ½ teaspoon dried parsley
° Salt and pepper to taste
Preparation
Preheat oven to 475 degrees F.
Peeled carrots, cut to small pieces. Cut the potatoes into small pieces, leaving the peel on them. Cut the onions into eighths. Mince the garlic.
Mixing carrots, potatoes, and onions in bowl. Drizzle olive oil on vegetables and adding garlic, thyme, parsley, salt (to taste) also pepper (to taste). Stirring until vegetables are cover with olive oil also spices. Place on a cookie sheet in a single layer and cover with foil.
Roast for forty-five minutes. Remove the aluminum foil and continue roasting for another half an hour or until golden brown, stirring every 10 min.
Enjoy!
