Roasted Vegetables

These roasted vegetables are an easy and tasty way to add a side dish to your dinner.

I chose to use a colorful combination of potatoes, carrots and onions for this, but you could use any number of veggies (though I would say root vegetables work best).

Dice up the potatoes into bite size pieces - I chose purple potatoes and charlotte potatoes. Next cut up the carrots, and slice the onions. I season it with rosemary from my garden, a bit of salt and pepper, and a drizzle of olive oil.

Bake at 350°F for about one hour.