Directions:
Preheat Oven: Set your oven to 475°F (245°C) and let it fully preheat while you prep the ingredients.
Chop the Veggies: Peel the carrots and cut them into bite-sized rounds or sticks. Dice the unpeeled potatoes into even chunks. Cut the onion into 8 wedges, and finely chop the garlic cloves.
Combine and Season: Place all vegetables into a large bowl. Pour the olive oil over the top and add the garlic, thyme, parsley, salt, and pepper. Toss everything together until the vegetables are well coated.
Bake Covered: Arrange the seasoned veggies on a baking sheet in a single layer. Cover with foil and roast in the oven for 45 minutes.
Bake Uncovered: Remove the foil and continue roasting for about 30 more minutes. Stir the vegetables every 10 minutes to promote even browning and crispiness.
Serve Hot: Once the veggies are tender inside and caramelized on the outside, remove them from the oven and serve warm.
