Oven-Roasted Vegetables

Ingredients

• 3 medium carrots peeled and cut into 2-inch chunks
• 1 1/2 lbs baby potatoes
• 2 large yellow or red onions peeled halved (and then quartered)
• 1/4 cup olive oil
• Kosher salt and fresh ground black pepper
• 1 tablespoon fresh rosemary chopped
• 1 tablespoon fresh thyme chopped

Instructions

1. 1

   Preheat oven to 425 degrees. Wash and dry vegetables thoroughly.

2. 2

   Add the carrots and potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.

3. 3

   Cover a large baking sheet with parchment paper. Spread the vegetables, including the onions, over the parchment paper, leaving space between the vegetables for the heat to reach. Brush the onions with any residual oil and herbs from the bowl.

4. 4

   Cook for 25-30 minutes or until the vegetables are fork-tender. Flip the vegetables halfway through the cooking time. If desired, season with more salt and pepper and fresh herbs to taste.