Roasted root vegetables

Ingredients

• ½ red onion, cut into wedges
• 1 large sweet potato, peeled
• 2 large carrots, peeled
• 1 large beet, scrubbed and trimmed
• Several new potatoes, skin on, cut in halves or quarters
• ¼ cup olive oil
• 4 teaspoons mixed dried herbs, like rosemary, oregano, and parsley

Instructions

1. Preheat oven to 400 F and grease a large baking sheet.
2. Cut root vegetables into even-sized pieces, about an inch each.
3. Toss root vegetables with olive oil, herbs, salt, and pepper. Spread in an evenly spaced layer on the prepared pan.
4. Bake for 30-40 minutes, stirring and flipping vegetables twice or until soft.