A delicious side of root vegetables to complete your dinner menu.
- 2 medium sized potatoes
- 2 large carrots
- 1 small onion
- 1 tablespoons olive oil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (optional)
Directions:
- Preheat oven to 425 F.
- Clean and scrub potatoes and carrots. Do not peel. Dice into 1/2 inch cubes.
- In a large mixing bowl, whisk together olive oil and seasonings.
- Add diced vegetables to prepared mixture. Toss together until vegetables are evenly coated.
- Spread completed mixture on a baking sheet in a single layer. Do not overcrowd the pan.
- Roast for 20-25 minutes or until potatoes are brown, crisp and easy to pierce with a fork. The onions will caramelize.
- Remove vegetable mixture from oven and transfer to a serving bowl or platter.
- Garnish with the chopped parsley and enjoy!
