Roasted new vegetables... straight from the garden!

I was out in the light rain, picking green beans earlier this evening. As you know, picking green beans can be (is) a tad bit monotonous. This offers a person plenty of time to think about all sorts of things!

One of those things was the question, what could be for dinner?!

I needed something warm and so I made roasted vegetables.

This is entirely a 'throw together' recipe... but here is what I used:

Heirloom baby potatoes or any other potato
Carrots
Onions or shallots
Garlic, minced
Coarse sea salt
Pepper
Olive Oil
Parsley

Preheat the oven to 350 degrees.
Peel and cut the carrots and onions. Wash the potatoes and place the vegetables in a baking dish.
Drizzle with olive oil and season with the salt and pepper. Roast until the potatoes are tender and the onions are nearly browned. Garnish with parsley.

Enjoy!