1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Halve and peel onion; slice into ½-inch-thick wedges. Halve potatoes lengthwise and slice into ½-inch-thick half-moons.