2 pounds Carrots
6 whole Potatoes
1 whole Sweet Onion
3 cloves Garlic
6 Tablespoons Olive Oil
½ teaspoons Dried Thyme
½ teaspoons Dried Parsley
Salt And Pepper, to taste
Preheat oven 475ºF.
Peel carrots, cut them into bite-size pieces.
Dice potatoes into bite-size pieces, leaving the skin on.
Cut onion into eighths.
Mince the garlic.
Combine carrots, potatoes, and onion in a large bowl.
Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste).
Toss until the vegetables are covered in olive oil and seasoning.
Place on a cookie sheet in a single layer and cover with foil.
Roast for 45 minutes.
Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.