Roasted Vegetables

This is one of my all-time favorite things to eat! I change up the vegetables a lot, but this is my staple. If I have to go to a pot luck I take them and people always gobble them up! They are also really good cold, or at room temperature. (Note: If you add chicken like I did above, add garlic powder and cook at 350 degress for about 45 min. Be sure to check the chicken about 20 min. in and remove when cooked. Put chicken on plate and wrap in foil. Continue cooking vegetables.)

•       1 pound carrots, peeled
•       1 pound red potatoes
•       1 bunch asparagus
•       3 tablespoons good olive oil
•       1 1/2 teaspoons sea salt
•       1/2 teaspoon freshly ground black pepper
•       2 tablespoons chopped flat-leaf parsley

Directions:

Preheat the oven to 425 degrees F.
Cut the carrots, potatoes, and asparagus in 1 to 1 1/4-inch pieces. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve.