Roasted Root Vegetables

When I went home for thanksgiving, my mom served up these root vegetables along side delicious maple salmon. Their juicy, flavorful taste and soft texture were melt-in-your mouth delicious and I thought I would never be able to taste vegetables so delicious until my next visit home. Little did I know, the vegetables are extremely easy to make and only use a few ingredients which I coincidentally have always had in my kitchen at school.

Ingredients:
- 1 Potato peeled
- 1 Sweet Potato peeled
- 1/2 a bag of baby carrots
- 1 handful of green beans
- olive oil
- rosemary
- oregano
- kosher salt
Directions:
Preheat oven to 400 degrees Fahrenheit. Cut your vegetables into wedges or rectangle cubes all of equal size (for the green beans I just cut them into thirds or halves). The bigger you cut them, the longer they will take to cook so it is important to cut them all approximately the same size. In a large bowl, combine the vegetables with about a 1/4 cup of olive oil (drizzle it on until all the vegetables are soaked) and shake on your spices. You can use whatever spices you have... I once tried cilantro, oregano and chili flakes and they were delicious. Stir the vegetables so that they are all evenly covered with oil and spice.

Spray a baking sheet with Pam and spread your vegetables evenly along it. Make sure none of the vegetables are overlapping - this will allow for equal cooking time. Gently sprinkle the vegetables with kosher salt. Pop the baking sheet in the oven (top rack) and let cook for 20 to 25 minutes or until you can smoothly insert a fork into the vegetables and the edges are slightly browning. *if you want a crispier vegetable, live them in for an extra 7 to 10 minutes.

Remove from oven and let cool for 2 to 3 minutes. These vegetables are great on their own or can be served along side a fillet of salmon or any chicken! You can also add brussels sprouts, turnips, parsnips, onions or really any other vegetable you like! Bon Appetit!