Roasted Fall Root Vegetables

After washing the vegetables, cut the potatoes and sweet potatoes into 1 inch cubes, keeping them separate.

In a small pot, bring 1-2 quarts of water to a boil. Take the sweet potato cubes and submerge them into the boiling water for 3-3.5 minutes. Note: the sweet potato is much more starchy than potatoes, so boiling them will help make them softer. But do not boil so long that they become too soft. You want them to hold their shape. After 3-3.5 minutes pour the potatoes into a colander in the sink and let the water drain off. Allow them to cool a bit.

In a large plastic gallon bag, combine all of the ingredients. Seal the bag and move everything around so it’s well coated. Allow it to marinate for at least 1 hour or store in the refrigerator to marinate overnight.

When ready to cook, heat the oven to 425 F. Spread potatoes and onion mixture out evenly onto a greased, foiled lined cookie sheet. Bake for 25-30 minutes, stirring the mixture halfway through cooking.