Roasted Potatoes, Carrots and Onions

This recipe is so easy and because I used small potatoes, it actually cooked up really quickly. I had some leftover klondike potatoes from a soup I made earlier and I needed to use them up.

Roasted Potatoes, Carrots and Onions

I started looking around the pantry and fridge to see what else I could use up add to this dish and I started thinking about a funny story my old boss told me. She said that she was going to go as long as she could with out going to the grocery store so that she would actually use the food in her house and not waste anything. Some of the "meals" she came up with were pretty hilarious and the stories of how her kids claimed to be "starving to death" when there were apples in a bowl on the counter had me cracking up. Luckily for me, I had a few things that actually made a normal combination. 

So here's what I came up with, without running to the store. Or putting Twizzlers in my veggies.

Roasted Potatoes, Carrots and Onions

    serves 2

12 oz of small, soft potatoes like klondike or fingerling

3 carrots, cleaned and chopped into big chunks

1 large yellow onion, cut into 8 wedges

2-3 cloves of garlic, chopped

Olive oil for drizzling

1 sprig fresh rosemary, chopped

Sea salt

1/2 tsp smoked paprika

2 sprigs fresh thyme for topping

Preheat oven to 400 degrees. On a large baking sheet, spread out veggies and garlic and drizzle with olive oil. Toss veggies to coat in oil. Top with sea salt, rosemary and smoked paprika. 

Roast for 30 minutes, stirring every 10 minutes. Remove from oven when potatoes are fully cooked. Top with fresh thyme leaves and serve warm. And that's it! So simple.

This was a great, simple dish to pair with Hunter Hann's leftover smoked ribs. YUM! I think I got the good end of that deal! 

This would be a fantastic side dish for Thanksgiving or other holidays. Ladies, this is also a quick and easy dish for that "meat and potatoes" kind of guy.

You could do this with several different veggies or herbs. What would you use?