1 tsp. each:
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.