Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
Wash and dry the potatoes. Then chop the small red potatoes into quarters. Cut potato pieces smaller than carrot pieces so they'll cook in the same time.
Chop the onion.
Mix olive oil, garlic, thyme, salt, and pepper in a large bowl.
Add potatoes, carrots, and onions to the bowl. Mix to coat the vegetables with the oil and seasonings.
Spread potatoes, carrots, and onions in a single layer on the baking sheet. Roast in the oven for 40 minutes or until they reach desired tenderness. Stir halfway through cooking time.
Season with more salt and pepper, if desired, and serve warm.
You can use any type of potato you would like in this recipe. Just be sure to chop them into pieces that are similar in size. You also want the potato pieces to be slightly smaller than your carrots as potatoes take longer to cook.Please note: All nutritional values are estimates. Exact values depend on specific products used.
Roasted Carrots and Potatoes by thesimpleparent.com