Advertisement
ketorecipes

π‘π¨πšπ¬π­ 𝐏𝐨𝐭𝐚𝐭𝐨𝐞𝐬 π‚πšπ«π«π¨π­π¬ 𝐎𝐧𝐒𝐨𝐧𝐬

πˆππ†π‘π„πƒπˆπ„ππ“π’:

β€’ 2 pounds Carrots
β€’ 6 whole Potatoes
β€’ 1 whole Sweet Onion
β€’ 3 cloves Garlic
β€’ 6 Tablespoons Olive Oil
β€’ Β½ teaspoons Dried Thyme
β€’ Β½ teaspoons Dried Parsley
β€’ Salt And Pepper, to taste

πƒπ’π«πžπœπ­π’π¨π§π¬:

1. Preheat oven 475ΒΊF.
2. Peel carrots, cut into bite size pieces. Dice potatoes into bite size pieces, leaving the skin on. Cut onion into eighths. Mince the garlic.


3. Combine carrots, potatoes, and onion in a large bowl. Drizzle olive oil over vegetables, add garlic, thyme, parsley, salt (to taste), and pepper (to taste).
4. Toss until the vegetables are covered in olive oil and seasoning. Place on a cookie sheet in a single layer and cover with foil.


5. Roast for 45 minutes. Remove foil and continue roasting another 30 minutes or until golden brown, stirring every 10 minutes.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button