Roasted Vegetables

Ingredients

• 5 Yukon Gold potatoes, peeled and diced
• 1 large sweet onion, diced
• 5 carrots, peeled and sliced
• ⅓ cup olive oil
• ⅓ tsp salt or to taste
• ¼ tsp pepper or to taste

Preparation

1. Heat oven to 425 degrees F (220 C). Line a rimmed baking sheet with parchment paper or foil.
2. Place cut vegetables on the baking sheet and drizzle with the oil. Toss with your hands to cover the vegetables evenly.
3. Season with salt and pepper. Bake for 40-50 minutes, stirring occasionally.

Modifications

The above is the recipe as it was originally provided.

210 C seems to work OK, at least on our oven.

Ten small Idaho potatoes, and a pair of small-to-medium yellow onions works well. More carrots doesn't hurt, either.

The seasoning here is kindly pale. Parsley, rosemary, and bay leaves work well. It also can help to add water, ¼ to ⅓ of a cup, to the pan to help steam everything and let the bay leaves do their magic.

Adapted from Kelly Roenicke's recipe on theprettybee.com/roasted-carrots-potatoes-and-onions