Oven Roasted Herbed Vegetables

3-4 medium potatoes, cut in cubes
2 large fresh carrots, cut in chunks  (I used a handful of baby carrots)
1 medium onion, quartered
2 tablespoons olive oil
3 whole garlic cloves peeled and halved
2 teaspoons dried Italian herb seasoning (marjoram, thyme, rosemary and oregano)
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 425 degrees.  Place cut vegetables in a 13x9 baking pan.  Drizzle oil over vegetables and toss to coat.  Sprinkle with garlic, herbs, salt and pepper; toss again until evenly coated. Roast for 30-40 minutes, or until vegetables are tender.  Makes 6-8 servings.  (Recipe adapted from food.com)


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