Olive oil1 russet potato or a couple reds
1 yam or sweet potato
1 sweet onion
Couple handfuls baby carrots
Garlic, minced (optional)
Herbs (use one or a combo of: thyme, oregano, rosemary, basil, etc.)Salt and pepper
Preheat the oven to 425 degrees. Prepare a glass 9 x 13-inch pan with olive oil, just enough to coat.
Peel the potatoes and then cut all of the veggies into bite-size pieces. (I actually don't peel the red potatoes, but do what you want!) Toss veggies and garlic into prepared pan. Drizzle with a touch more oil and then sprinkle with herbs and salt and pepper. Bake for 25 minutes and toss veggies, checking to see if tender. Continue to check and toss every 5 to 10 minutes until done, probably about 45 minutes total cook time. NOTE: The time totally depends on how big you cut the veggies, so just make sure to watch them!
TIP: Make sure to cut all the veggies uniformly so they cook and get done at the same time. Mushrooms, zucchini, corn, Brussels sprouts, bell peppers, and basically anything else you can think of taste delicious cooked this way!