Roasted Potatoes and Carrots

Roasted Potatoes and Carrots are a great side dish especially for chilly or rainy evenings. Serve them with baked chicken for a Southern Sunday dinner and saute the leftovers to serve with eggs in the morning.

Roasted Potatoes and Carrots

2 medium potatoes
3 stalks celery
1 medium onion
10 baby carrots
olive oil
handful parsley, chopped
salt
pepper
pinch of thyme
a few sprinkles cayenne

Preheat the oven to 400 degrees. Wash and cut the potatoes and celery into bite size pieces. Cut the onion into wedges. Wash and cut the baby carrots in half length wise. Put all veggies in a large plastic bag. Douse with enough olive oil to coat well. Add parsley, salt and pepper to taste, pinch of thyme, and a few sprinkles of cayenne. Seal the bag and shake well to season and coat veggies.

Line a glass dish with foil for easy clean up. Pour veggies out of the bag into the dish. Bake for 45 minutes or until tender.

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