Roasted Vegetables!

Did you notice I put an exclamation mark at the end of the title? Many people wouldn't get excited about roasted vegetables, but I am here to announce that roasted vegetables are exciting! You might find it odd to hear that I hadn't roasted vegetables until very recently, and I was surprised to find out just how wonderful roasted vegetables are!

And here is why:
1. They are SOOOOO easy to make!
2. They are delicious!
3. They are perfectly crunchy and creamy!
4. They are super-healthy!

Are you excited too, yet? I bet you are! I also bet you're wondering when I'll ever get to sharing the recipe......

Roasted Vegetables:
1 pound new potatoes (scrubbed and quartered)
1 pound red onion (peeled and quartered)
1 pound carrots (peeled, halved length-wise, cut into 1.5 inch lengths)
4 to 6 garlic gloves (peeled and diced/smashed/sliced)
drizzles of olive oil
salt and pepper

1. Preheat the oven to 450 degrees.
2. In a large bowl, toss all the ingredients together.
3. Line two baking sheets with parchment paper.
4. Spread out the vegetable mixture equally onto each baking sheet.
5. Roast until the veggies start to brown and are creamy on the inside, about 30-50 minutes (you'll want to rotate the baking sheets at about half-way through so that they cook evenly)