Roasted Root Vegetables and Free Music!

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"Roasted Root Vegetables" may sound a little more fancy than it really is.  I have been making this dish for years and everyone is always complimentary.  However, I can't take credit for it because it comes on the back of the Lipton Onion Soup mix box. You can do this recipe with just potatoes or any combination.  I used carrots, potatoes and onion.  If you've never had roasted carrots before, you need to give it a try.  Everyone in my family loves them and Reg and Wade aren't big vegetable eaters. We had this dish last night along side some grilled chicken. Next Monday's recipe will be Creamy Chicken and Spinach Enchiladas so stay tuned!

Roasted Root Vegetables 
3 cups potato (any variety) cut into bite size chunks
1/2 bag of baby carrots

before cooking

1/2 large onion chopped
1 packet onion soup mix
1/4 cup olive oil

Preheat oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray. Combine soup mix and oil in a small bowl and stir to combine. Place vegetables on baking sheet and toss with oil mixture. Cook for 20 minutes. Take veggies out and give them a stir and continue cooking for 15 to 20 more minutes till vegetables are beginning to brown.

after roasting