Oven-Roasted Veggies

Oven 375*

• 6 small-med red potatoes, cut into slices
• 8 medium-sized carrots cut into small pieces
• 1 onion, chopped
• asparagus
  
• 1/4 c. olive oil or butter
• 1+ tsp each dried basil & dried oregano
• 1 Tbl lemon juice
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp black pepper

Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Pairs well with Raspberry Vinegar Chicken Breasts.