Oven Roasted Vegetables

I love to make this as a side for a lot of meals, it’s really versatile. We mainly eat it with pork tenderloin.
It’s really simple to make, the hardest (most tedious) part is peeling the vegetables.

INGREDIENTS
-Carrots
-Onion
-Potatoes
-Garlic
-Olive Oil
-Sea Salt
-Black Pepper

STEP 1)
Peel however many carrots and potatoes your family will eat. I usually go by the rule of one and a half potatoes per person, and enough carrots to fill the rest of the 8×8 casserole dish.
Then chop them however you want them. Just toss them into the 8×8 casserole as you go.

STEP 2)
Chop up a few cloves of fresh garlic and sprinkle over vegetables.
(Or sprinkle them with garlic powder, whichever you prefer.)

STEP 3)
Drizzle a couple of tablespoons of olive oil over your vegetables.

STEP 4)
Sprinkle your vegetables with sea salt, and pepper.

STEP 5)
Use your hands to toss everything around and coat the vegetables with the olive oil.

STEP 6)
Cover the top of your dish with foil and place in a preheated 425 degree oven for about 45 minutes.
Check them after about 30 minutes or so. You’ll know they’re done when the vegetables are soft.
I just “stick a fork in them” and see.