Roasted Vegetables

Ingredients

• 2 medium yukon gold potatoes, cut into eighths
• 1 medium red onion, cut into 16 wedges and separated
• 1 small butternut squash, peeled,seeded and cut into 1 inch pieces
• 1 large sweet potato, peeled and cut into 1 inch pieces
• 1 lb baby carrots
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage
• 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves
• 12 teaspoon salt
• 1 clove garlic, finely chopped