2 large onion, quartered
5 large Yukon Gold potatoes, quartered
2 large sweet potatoes, cut into 2" pieces
5 large carrots, cut into 2" pieces
5 garlic cloves, crushed
2 tsp. olive oil
2 Tbs. dried dill weed (or rosemary, basil, curry)
1 tsp. sea salt
- Toss cut vegetables, garlic, oil, dill, and salt in a bowl.
- Transfer to baking sheet and roast in a 450° oven for 50 minutes, or until the vegetables are not hard, and have browned.
- During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.