Instructions
Preheat your oven to 475°F (245°C).
Prep the veggies: Peel and slice carrots into chunks. Dice the potatoes into similar-sized pieces for even roasting. Cut the onion into eight wedges.
Season: In a large mixing bowl, toss the carrots, potatoes, and onion with the olive oil, minced garlic, thyme, parsley, salt, and pepper. Stir well to coat everything evenly.
Roast: Spread the seasoned vegetables in a single layer on a baking sheet. Cover loosely with foil.
Bake for 45 minutes. Then, remove the foil and continue roasting for another 25–30 minutes, stirring every 10 minutes until everything is beautifully golden and caramelized.
Tip: These roasted vegetables pair perfectly with grilled meats or as a hearty vegetarian main dish.
