Roast, Potatoes, Carrots and Onions Recipe
Ingredients for Roast, Potatoes, Carrots and Onions
2 kilogrammes of Carrots
6 Potatoes in their entirety
1 whole Sweet Onion in weight
3 individual garlic cloves
Olive Oil, to Taste, 6 Tablespoons
1 tenth of a teaspoon of dried Thyme
1/2 teaspoon of dried oregano
Various amounts of salt and pepper, to taste
Directions for Roast, Potatoes, Carrots and Onions
Prepare the oven to 475 degrees F.
Carrots should be peeled and then sliced into bite-sized pieces. Keep the peel on the potatoes when you dice them into bite-size pieces. Onion should be sliced into eighths. The garlic should be minced.
Carrots, potatoes, and onion should be mixed together in a big basin. Olive oil should be drizzled over the veggies before being seasoned with garlic, thyme, parsley, salt, and pepper according to personal preference.
Toss the veggies until the olive oil and seasonings are well distributed over them. Spread out in a single layer on a cookie sheet, then cover with aluminium foil.
Cook for about half an hour. Take off the cover and continue roasting for another 30 minutes, stirring every 10 minutes, until the vegetables are golden brown.