3 Tbsp olive oil
2 Tbsp butter, melted
1 Tbsp garlic, minced
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 pound carrots, cut into 1 inch thick slices
1 pound small potatoes, halved
1 onion, chopped
2 Tbsp fresh parsley, chopped
Preheat the oven to 400 F. Coat a sheet pan with cooking spray (or with more butter or oil)
Place the olive oil, butter, garlic, salt, pepper and thyme in a large bowl. Whisk to combine.
Add the carrots and potatoes to the bowl and toss to coat.
Pour the vegetables onto the sheet pan and spread into a single layer.
Add chopped onions to sheet pan and mix around.
Cook for 30-40 minutes or until potatoes and carrots are tender.
Sprinkle with parsley, then serve immediately.
(Picture and recipe adapted from: https://www.dinneratthezoo.com/roasted-potatoes-and-carrots/)