Roasted Root Vegetables

servings: 4

Preheat oven to 425F.

Peel @potatoes{0.5%lb}, @sweet potatoes{0.5%lb}, @carrots{0.5%lb}.

Cut vegetables into 2 inch chunks.

Put on baking sheet and toss with @olive oil{0.25%cups}, salt and pepper.

Cook for 20 minutes.

Meanwhile cut up @red onion{1%small} into 2 inch chunks. Crush @garlic{3%cloves}.

Toss onion and garlic with other vegetables, can herbs like thyme.

Cook for 20 more minutes.