Roasted Potatoes, Carrots, and Onions with Garlic

Roasted Vegetables

5 large carrots, sliced in half then sliced down the middle.

4 medium potatoes, cut into bite sized chunks

1 medium onion, sliced into eighths

Leaves off one whole bunch of celery

2 cloves garlic

4 tablespoons melted butter

Salt and Pepper to taste

1. Preheat oven to 425'

2. Lay out all sliced vegetables. Pour melted butter over veggies. Season to taste   with salt and pepper. 

3. Cover glass baking dish (I always use my stoneware pans) with aluminum foil. Bake for 45 minutes

4. Remove foil and Stir/Rotate vegetables. Cook an additional 30 minutes or until golden brown. 

*Christine*