Herbed Roasted Vegetables

• 2 medium sweet potatoes, cut into 1-inch cubes
• 2 carrots, cut into 1-inch chunks
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 medium red onion, quartered
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried herbs, crushed (such as marjoram, thyme, rosemary, and oregano)
• 14 teaspoon salt
• 14 teaspoon pepper

1. Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan.
2. Combine oil, garlic, mixed herbs, salt, and pepper.
3. Drizzle over vegetables, tossing to coat.
4. Cover with foil.
5. Bake in a 425 degree oven for 30 minutes.
6. Remove foil; stir vegetables.
7. Bake, uncovered, for 5-10 minutes more or until vegetables are tender.

sweet potatoes, carrots, parsnip, red onion, olive oil, garlic, herbs, salt, pepper

Taken from www.food.com/recipe/herbed-roasted-vegetables-9555 (may not work)