Preheat oven to 425 degrees.
Combine carrots, potatoes, onion and garlic with butter or olive oil in 8×8″ square glass pan. Season generously with salt and pepper, toss. Cover pan with aluminum foil and bake for 45 minutes. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to brown evenly.
- 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
- 4 medium white potatoes, diced
- 1 medium Vidalia onion, cut into eighths
- 2 cloves garlic, minced
- 6 tablespoons melted butter or olive oil
- Salt & pepper