Roasted Fall Vegetables

I love an easy side dish that I can quickly prepare, then either get ready for my dinner party or just sit down and relax. There is nothing more simple and delicious than roasting vegetables in the oven. Since I had a long day yesterday and didn’t feel like running to the grocery store, I used what I had in my refrigerator. Carrots, potatoes, onions and garlic are roasted in the oven with olive oil and simple seasonings to create an easy Fall side dish.

Ingredients:

8 large carrots, cut diagonally into 1/2 inch slices

3 white potatoes, cut into chunks

1 yellow onion, cut into chunks

3 cloves garlic, minced

4 to 6 tablespoons olive oil

salt & pepper to season

Chopped parsley for garnish

Directions:

1. Preheat oven to 400 degrees.
2. Combine carrots, potatoes, onion and garlic in 8x8" square glass pan. Drizzle with olive oil and toss vegetables to coat. Season generously with salt and pepper, and toss again.
3. Cover pan with aluminum foil and bake for one hour. Uncover, stir and continue baking for another 30 minutes. Stir occasionally to crisp vegetables. Serve with chopped fresh parsley for garnish.