Roasted Vegetables 

This is a great recipe to use up all those vegetables you have sitting around.
Besides the ones listed below, i occasionally add parsnips and rutabagas. 
Anything hearty and somewhat firm (for example, you wouldn't want to use
tomatoes) works well. 

Ingredients
2 - Onions (medium size)
2 - 3 Celery Stocks
1 lb. Carrots
2 lbs. Potatoes (white)
2 lbs. Sweet Potatoes or Yams 
Assorted Spices (i used rosemary, oregano, and garlic pepper)
Salt
Olive Oil, extra virgin (optional)

Preparation

Clean and remove the outer skins from the onions and from the other vegetables 
(as desired).  Cut into bite size pieces (+/- 3/4 inch).  Place in a covered glass or 
ceramic baking dish.  Sprinkle on the spices (except the salt) and mix well.   
Roast in a oven set at 350 degrees F. for about 45 minutes (or until the vegetables 
are tender),  mixing the vegetables every 15 minutes.  During the last 10 minutes, 
drizzle a little olive oil on and mix well. Remove from oven and salt to taste before
serving. 

Note: If you desire the vegetables to be "browned" remove the cover for 
the last 10-15 minutes and mix every 5 minutes.