Roasted Veggies

2 sweet potatoes, cut into chunks
6-8 red potatoes, cut into chunks
4 carrots, sliced thick
1/2 red onion, sliced & seperated

1 zucchini, sliced
2 handfuls of green beans (frozen work in the winter)

Place root vegetables in 9x13 pan. Coat with olive oil and salt & pepper. Bake at 425 degrees for 20 minutes. Stir to make sure nothing is sticking to pan. Add zucchini and green beans. Mix to ensure everything is coated in olive oil. Bake another 20 minutes.

So good. For real.