Roasted Vegetables

2 large russet potatoes, cubed
1 onion, chopped
3 cloves garlic, minced (or ¼ tsp. garlic powder)
2 carrots, cut into chunks
2 T. oil
1 tsp. salt
1/8 tsp. pepper
2 C. frozen green beans
2 C. frozen corn

Preheat oven to 400 degrees. In large roasting pan, combine potatoes, onion, carrots, and garlic and toss. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Roast for 30 minutes, then remove from oven. Add green beans and corn to pan. Turn vegetables with a large spatula. Return to oven and roast for 25-35 minutes longer, or until potatoes and all vegetables are hot and tender. Serve immediately.

Tricks & Ideas
-Throw in some cubed ham and you’ve got the whole meal!