Roasted Carrots & Potatoes
preheat oven to 425F, line a cookie sheet with tinfoil
4-5 Cups Carrots, chopped
5-6 Red Potatoes, chopped the same size as carrots
1 Large Onion, cut in large chunks
5 Tbs Olive Oil
1 Tbs Paprika
1 Tsp Thyme
1 Tsp Garlic Powder
Salt/Pepper to taste
Place chopped Carrots & Potatoes in a large bowl. Add Olive Oil, Spices and toss until all vegetables are coated evenly. Place Carrots and Potatoes onto prepared cookie sheet and bake at 425F for 20 minutes. Meanwhile, place chopped onions in the same bowl that held the carrots and potatoes, coat with remaining Olive Oil mixture and toss, set aside.
After the carrots and potatoes have roasted for 20 minutes remove from oven and scatter the onions evenly across the top; return to oven and bake for an additional 20 minutes or until veggies are fork tender.
|Potatoes and Carrots chopped up|
|Add Olive Oil & Spices and coat well|
|After 20 minutes add coated Onions|
|Return to Oven for another 20 minutes|