roasted vegetables

Ingredients

• 1 lb Carrots, peeled and chopped into 1-inch pieces
• 1 lb Potatoes (Yukon Gold or Red), peeled and chopped into 1-inch pieces
• 1 lb Sweet Potatoes, peeled and chopped into 1-inch pieces
• 1 Red Onion, peeled and cut into wedges
• 2 tbsp Olive Oil
• 1 tbsp Dried Rosemary
• 1 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 cloves Garlic, minced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the carrots, potatoes, sweet potatoes, and red onion with olive oil, rosemary, thyme, salt, pepper, and minced garlic.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 30-40 minutes, or until the vegetables are tender and slightly browned, flipping halfway through.
5. Serve hot.

Notes

• For best results, use vegetables of similar sizes.
• Don't overcrowd the baking sheet – use two sheets if necessary.
• If the vegetables start to brown too quickly, cover the baking sheet with foil.
• These roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
• To assist with chopping, consider using a mandoline or a sharp knife. A food processor can also be used to quickly chop the vegetables.