Roasted Vegetables

Roasted vegetablesPreheat oven 475 degrees



5 Potatoes

1 onion

1-2 Garlic cloves (optional, if available)

6 Tbsp Olive oil

1/2 Tsp Dried thyme (if available)

1/2 Tsp Dried Parsley(if available)

Salt & Pepper to taste

**Note: Fresh herbs aren’t always available, so dried Italian herbs (that you may have laying around in your cupboards) sprinkled on these veggies would do the trick!


Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces leaving the skin on. Cut onion into eighths. Mince the garlic (if using). Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt, and pepper. Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil. Roast for 45 minutes. Remove foil and continue roasting another 30 minutes {or until your desired crispness is achieved} stirring every 10 minutes. Serve and enjoy!

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