Roasted carrots, artichokes and potatoes

• 1 1/2 lb baby potatoes, quartered
• 2 can 15 ounces each - artichoke hearts, halved
• 1 cup baby carrots, halved
• 6 clove garlic, sliced in half
• 3 tbsp olive oil
• 1/2 lemon, juice only
• 3 tsp dried parsley
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper

1. Preheat oven to 425.
2. Spray cookie sheet with non stick cooking spray.
3. Toss all ingredients and spread over cookie sheet.
4. Bake 40 minutes or until tender and golden brown

baby potatoes, baby carrots, clove garlic, olive oil, lemon, parsley, oregano, salt, pepper

Taken from cookpad.com/us/recipes/474428-roasted-carrots-artichokes-and-potatoes (may not work)