Roasted Root Veggies

A blend of potato wedges, carrots, and onion strips, tossed with seasonings and oven-roasted to perfection!
Yield: 

6-8 servings
Ingredients: 

1 1/2 pounds Yukon Gold potatoes (about 5 medium)
1 1/2 pounds carrots (about 6 medium)
1 large onion
2 cloves garlic*
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 cup oil
Instructions: 

1.
Wash potatoes and cut into wedges. Wash or peel carrots, and cut into
strips (about 2-3 inches long). Cut onion into wedges or strips or thick
slices.**

2. In a large bowl, toss together the prepared veggies with the
garlic, salt, pepper, and oil. Spread in a single layer on two greased
11×15-inch baking sheets.

3. Bake in preheated 425 degree oven for 15 minutes. Stir (or turn)
and bake for 15 minutes longer, or until golden on the outside and soft
inside. Serve hot!

These roasted veggies go great with a main course of grilled meat, roasted chicken, or burgers.

This recipe is from Tammy’s Recipes.