Roasted Root Vegetables

     I have recently become addicted to roasting vegetables in the oven.  It are such an easy way to add great flavor to some healthy vegetables without adding too much fat. This recipe is one I am sure to make again, so thank you to Jamie Cooks It Up!  You are more than welcome to change the amount of each vegetable, but this is what I made for the two of us, without much leftover.

2-3 medium carrots
2 medium red skin potatoes
1 small sweet potato
2 tbsp. olive oil
salt and pepper
Montreal steak seasoning (McCormick Grill Mates)

     Preheat the oven to 350°.  Peel and chop all vegetables, making sure that the pieces are all about the same size.  Place all the vegetables in a large Ziploc bag and add the olive oil.  Shake bag until all pieces are coated with olive oil.  Place vegetables on a large bar pan.  (Note: You can pour olive oil over veggies on a pan, but using a bag will cut down on the amount of olive oil needed.)  Sprinkle vegetables with salt, pepper, and steak seasoning to taste.  Cook for about 30-40 minutes, turning vegetables about half way through cooking time.