Friday, February 22, 2008

Savory Roast Vegetables

This is actually a combination of a couple different recipes, put together to make something new. (Michelle might recognize part of this recipe). This was our dinner tonight, and Zaylee can't get enough of it!
1 tsp. each:
black pepper
garlic powder
onion powder
chili powder
2 tbsp. canola or vegetable oil
1 tbsp. olive oil
1/2 large sweet potato, cut into 1-inch strips
1 russet potato, cut into 1-inch strips
1/2 onion, chopped
1 cup baby carrots

Preheat oven to 425.

Stir together spices. Toss with oil and vegetables in a large roasting pan. Roast in middle of oven 20 minutes. Turn vegetables with spatula and roast until tender and golden, 10 to 15 minutes more.

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