Roasted Potatoes and Carrots

In my previous post, I said I served the Salmon with lemon and herb top crust with some roasted potatoes and carrots. It's such a simple recipe, but my only complaint is that it takes a while to roast. The first time Kev had it, he thought i used frozen home potatoes. It's a relatively healthy side dish...When I made it with the salmon, Rachelle really liked it.

3 potatoes, cubed

1 red onion chopped

2 carrots sliced, medium thickness

Olive oil

onion powder

salt & pepper

dried thyme

dried rosemary

1. Preheat to 400F. Mix all ingredients. Pour everything on a baking sheet (with foil or parchment paper) or greased casserole dish. Bake for 20 min. Take out, move them around. Add a bit more olive oil if needed. Bake for another 20 min. Carrots and onions will shrivel, but don't let it burn.

It's a really easy side dish to make. And it's really hard to mess up. You can add pretty much whatever spice you like. Maybe some cayenne pepper to spice it up? Or make it a garlic potato...i've been in a thyme phase. So I just use it in prettu much everything these days.