Use-it-all-up recipes: Roasted Vegetables

Do you have a "use-it-all-up" recipe for your farm produce? These can come in very handy on Monday nights!

This is Elizabeth's recipe for roasted vegetables. Sounds like a Monday recipe to me!

Roasted Vegetables. These are a favorite at our house. The quantities don't really matter, as they can be mixed and matched to suit what you have on hand. Here's a list of our favorite veggies to include:
Potatoes
Onions
Baby Carrots
Squash
Sage
Thyme
Olive oil
Chop the potatoes into small cubes. Cut the onion into medium-sized wedges. Keep the baby carrots whole, or halve them if they are a little large. Dice the squash. Tear the sage and thyme.The squash and carrots take less time to cook, so they should be added half way through your cooking time.
Preheat your oven to 400 degrees F. Spread out the potatoes and onions and add some olive oil. Add half the herbs. Cook about 30 minutes.
Add the squash, carrots, and remaining herbs. Moisten with some olive oil. Cook another 30 minutes, or until the veggies are crispy and sugared. Stir the vegetables from time to time to keep them from sticking to the pan.
This makes a great accompaniment to dill salmon, another household favorite!