Preheat oven to 400 degrees F. Line a roasting pan or rimmed baking sheet with non-stick aluminum foil.
In a pot of boiling water, add the potatoes and let simmer approximately 4 to 5 minutes. Remove potatoes from the pot and drain.
Place all the vegetables (potatoes, carrots, and onions) on the prepared roasting pan. Drizzle with the toasted walnut oil (as little or as much as you desire). Sprinkle with the chopped thyme, salt, and red pepper flakes. Give the vegetables a good toss.
Roast in the oven for approximately 40 minutes or until done. Check potatoes and carrots with a sharp knife to check for doneness. If the potatoes are not quite done, give the vegetables approximately another 5 minutes.
Remove from oven and transfer to a serving platter.
Makes 3 servings.
* Purple potatoes are usually small. If you have any large potatoes, cut them in half after cooking.
Roasted Purple Potatoes, Carrots, and Onions Recipe: https://whatscookingamerica.net/karencalanchini/roastedpurplepoatoescarrotsonions.htm