[font=Arial, Helvetica, sans-serif]1 lb. carrots, pared & sliced[/font]
[font=Arial, Helvetica, sans-serif]1-1 1/2 lb. new potatoes[/font]
[font=Arial, Helvetica, sans-serif]2 med. onions[/font]
[font=Arial, Helvetica, sans-serif]4 cloves garlic[/font]
[font=Arial, Helvetica, sans-serif]2 tbsp. olive oil[/font]
[font=Arial, Helvetica, sans-serif]1/2 tsp. thyme or rosemary[/font]
[font=Arial, Helvetica, sans-serif]1 tsp. salt[/font]
[font=Arial, Helvetica, sans-serif]Pepper to taste[/font]
[font=Arial, Helvetica, sans-serif]Preheat to 400 degrees. Add all ingredients. Toss to coat. Spread in[/font]
[font=Arial, Helvetica, sans-serif]roasting pan. Bake 1 hour or until well browned. Turn vegetables every 20[/font]
[font=Arial, Helvetica, sans-serif]minutes.[/font]
