Roasted Potatoes and Carrots with Rosemary,Garlic

4 large carrots
5 russet potatoes
1 red onion, in quarters
4 clove garlic, chopped
1/4 cup fresh parsley, chopped
3 tbsp extra virgin olive oil
1 red onion
fresh parsley for garnish
garlic powder (optional)
salt and pepper to taste

Rinse and peel potatoes and carrots. Cuts potatoes and carrots medium size. Cut onion in large pieces. Chop garlic. Rinse the fresh parsley and chop them. Boil carrots until al-dente. In a large mixing bowl add potatoes, carrots, garlic, onion and parsley. Add olive oil, salt, pepper and chopped garlic.
Incorporate all ingredients and add them to a 10 x 11 deep baking dish or pan. Bake at 400 degrees for 40 minutes on lower rack until done and brown. Garnish with fresh parsley