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Roast Carrots, Potatoes, and Onions

Roastflavors are sometimes very delicious, just like in this recipe from Roast Carrots, Potatoes, and Onions. Dare to try it.

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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 0
Calories 492 kcal

Ingredients
  

  • 5 large Carrots Peeled and cut into small slices
  • 4 large Russet Potatoes Cut into small chunks
  • 1 medium Texas Sweet Onion Peeled and cut into eighths
  • 1 tsp Garlic Minced
  • 6 Tbsp Unsalted Butter Melted
  • ½ tsp Marjoram
  • ½ tsp Chervil
  • Salt to taste
  • Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees.
  • Prep a baking sheet with baking spray.
  • Add the melted butter in a large bowl.
  • In the large bowl combine the carrots, potatoes, and onions.
  • Stir to mix the vegetables. Season with marjoram, chervil, minced garlic, salt and pepper. Toss.
  • Spread the vegetables on the baking sheet. Cover with foil.
  • Bake at 425 degrees for 45 minutes.
  • Uncover the baking pan. Stir well.
  • Return to the oven for an additional 30 minutes.
  • Stir every 10 minutes to move the vegetables from the bottom of the baking dish to the top of the baking dish.
  • Check to make sure the vegetables are cooked.
  • Allow the vegetables to brown and become crisp.

Nutrition

Serving: 1gCalories: 492kcalCarbohydrates: 76gProtein: 9gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 46mgSodium: 230mgFiber: 10gSugar: 9g
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