Roasted Vegetables

INGREDIENTS

- 1 pound new potatoes, cut into 3/4-inch chunks
- 1 pound baby carrots
- 2 medium-large yellow onions, cut into 1-inch wedges
- 1-1/2 tablespoons extra virgin olive oil
- 1 teaspoon fines herbes or 1/4 teaspoon
each thyme, sage, oregano, and rosemary
- Scant 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper

DIRECTIONS

Preheat oven to 450 degrees F.

Place all of the ingredients in a
large bowl and toss to mix well.

Coat an 11 x 13-inch nonstick roasting pan or the bottom
of a large broiler pan with nonstick cooking spray and
spread the vegetable mixture over the bottom of the pan.

Bake for 10 minutes, stir the vegetables, and cook for
an additional 20 minutes, stirring every 5 minutes, until
the vegetables are tender and nicely browned. Serve hot.