Roasted Potatoes with Onions and Carrots

Roasted Potatoes with Onions and Carrots

Ingredients:

• 4-5 medium-sized potatoes, sliced thinly
• 1 large onion, thinly sliced
• 2-3 medium carrots, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried thyme or rosemary (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Wash the potatoes and carrots thoroughly. Slice the potatoes and carrots thinly, preferably using a mandoline slicer for even thickness. Thinly slice the onion.
3. Season the Vegetables: In a large bowl, combine the sliced potatoes, onions, and carrots. Add the olive oil, minced garlic, salt, pepper, and thyme or rosemary if using. Toss everything together until the vegetables are well-coated with the oil and seasonings.
4. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Try to avoid overlapping to ensure even roasting. Roast in the preheated oven for about 25-30 minutes, or until the potatoes are tender and golden brown, and the edges of the onions and carrots are slightly caramelized.
5. Garnish and Serve: Once the vegetables are roasted, remove them from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley.
6. Enjoy: Serve hot as a side dish with your favorite main course.

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