Roasted Carrots, Potatoes & Onions
2 lbs carrots, chunked
6 large potatoes, peeled & cut in chunks
1 or 2 large onions, cut in wedges
3 cloves minced garlic
6 Tbsp. olive oil
1/2 tsp. thyme
salt & pepper
1. Heat the oven to 375 degrees. Cut all the vegetables and put in a large bowl.
2. Drizzle with the olive oil.
Add the garlic and seasonings.
Toss to coat.
3. Spread on a large cookie sheet in a single layer.
Cover with foil. Roast 45 minutes.
Uncover. Roast 30 minutes more.
Serve immediately.
No comments:
Post a Comment