Roasted Veggies

2 Red Potatoes, cut into wedges
4 Carrots, cut in 2 inch pieces, then halved.
1 large Onions, cut into wedges
2 medium cloves Garlic, minced
1 1/2 Tablespoons Olive Oil
1 teaspoons Salt
1 teaspoons Pepper


Adjust oven rack to middle position and heat oven to 450º.

Toss potatoes, carrots, onions, garlic, and olive oil in medium bowl to coat; season with salt and pepper and toss again to blend.

Place veggies in a shallow roasting pan spread evenly out and cook about 20 minutes.

Remove pan from oven and turn veggies over using spatula.

Return pan to oven and roast for another 20 minutes.