A delicious fall sort of themed treat but I love them year round. If having a slightly larger budget I would add Celery and Parsnips to this recipe too, maybe some sweet potatoes. This though is just potatoes, onions, and carrots and seasonings cooked up easily.

Served as a side dish to my father's birthday meal!

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Root Vegetables are hearty fare for any time of year, though particularly good in the fall when the warmth of the dish will carry you through the cold days.

While I do a simple mix of Carrots, Onion, and potatoes, almost any root vegetable can work nicely in here. Parsnips make a different and excellent addition. Sweet potatoes are excellent as well too. Just think firm, longer cooking root vegetables and keep things to similar sizes and you’ll come out with a great dish.

Setup and Baking:

2 lbs Red skinned potatoes
1 Lbs carrots
1 Large onion
1 Tbsp Dried Rosemary
2 Tbsp Olive Oil
1 Tsp Seasoned Salt
1 tsp dried thyme

Preheat Oven to 400 degrees.

Cut all vegetables into similarly sized chunks. Like one to one and a half inch pieces. The Onions in large chunks since they’ll fall apart as they cook.

Toss all vegetables in oil, Rosemary, Thyme, and salt.

Put onto a baking sheet and bake at 400 degrees for about thirty-five to fourty-five degrees or until a fork into the potatoes goes in easily.

Plate and serve hot!