“The Lord is my portion. ” – Lamentations 3:24
Russet potatoes, carrots, and yellow onion tossed with avocado oil, thyme, garlic, and paprika, roasted until caramelized and tender. The autumn-perfect side that pairs with any roast.
Ingredients
- 4 large russet potatoes, cubed
- 3 large carrots, sliced
- 1 large yellow onion, cut into wedges
- 3 Tbsp avocado oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp dried thyme or rosemary
- 1 Tbsp fresh parsley, chopped (optional)
Instructions
Preheat oven to 425°F. Place potatoes, carrots, and onion on a large baking sheet.
Drizzle with avocado oil. Season with salt, pepper, garlic powder, paprika, and dried herbs.
Toss until vegetables are evenly coated. Spread vegetables in a single layer.
Roast for 30 to 35 minutes, stirring halfway through, until tender and golden brown. Remove from oven and garnish with fresh parsley if desired.
Serve warm and enjoy.
Nutrition
Nutrition (Per Serving – 1½ cups) Calories: 230 | Fat: 7g | Sat Fat: 1g | Carbs: 38g | Sugar: