Carve and serve.

Roasted Root Vegetables

Potatoes, peeled and cut into 2" wedges
Sweet potatoes, peeled and cut into wedges or sliced straight across into thick slices
Sweet onions, peeled and cut into wedges
Carrots, peeled and cut into long thick sticks
Olive oil or vegetable oil
1 tablespoon dried rosemary
Salt and pepper

Begin preparing the vegetables as soon as the chicken is in the oven.

Oil a 13"x9" glass baking dish. Place the cut vegetables in the baking dish.

Drizzle oil over the vegetables and mix to coat them all. Salt and pepper the vegetables. Sprinkle dried rosemary over them.

When the chicken has been in the oven for 30 minutes, put the vegetables in. Roast the vegetables, uncovered, for about 1 hour, until all are soft. The onions will be a bit carmelized and nice and sweet.

Note: Try varying the vegetables in the mix. Parsnips would be nice as well. You can also add a bit of garlic if you are a garlic lover.

That's it! Dinner's ready!
About the Author

Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.cookingnook.com contains easy dinner recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.