Oven Roasted Vegetables

Peel and dice vegetables. Throw in baking pan, add olive oil, some herbs and put into oven for 30 minutes - done! Seriously, I don't think preparing a meal can get any easier...

Ingredients
Serves 3 as main course or 6 as side dish

6 medium-sized Potatoes
3 large Carrots
1 yellow Pepper
2 medium-sized Onions
200 g Mushrooms (about 6 large Mushrooms)
2 Garlic cloves
2 tbsp. Olive Oil
1 tbsp. Honey
Rosemary
Thyme
Salt
Pepper

Directions

1. Preheat oven at 430 °F / 220 °C.
2. Peel and dice carrots, onion and potatoes. Wash pepper and dice. Clean mushrooms with brush (or wash - I know everybody says you should clean them with a brush or a aper towel but I almost always wash my mushrooms except when I don't want them to become too soggy e.g. when I put them on my pizza...) and dice. Smash and peel two garlic cloves.
3. Put all the vegetables into baking pan. Add thyme and rosemary.
4. Drizzle with olive oil and season with salt and pepper. Mix everything and make sure all vegetables are covered with olive oil. Drizzle honey on top.
5. Place baking pan into preheated oven and roast for 25 to 30 miuntes until vegetables are tender and slightly caramelized.
6. Serve as main dish with some herbed sour cream. For the herbed sour cream combine sour cream with chopped, fresh parsley and chives. Season with salt and pepper.