Roasted Vegetables!

These make the house smell so good! The recipe is from a blog with a bunch of excellent recipes, the Synergy Farm Recipes Blog, from San Juan Island. Sweet potatoes are a tasty addition, too! Don't be afraid to use a whole onion--it really shrinks up and is delicious. Forgive me for quoting them directly:
"2 1/2 - 3 lbs total of carrots, potatoes, onions
4 cloves garlic
2 tsps salt
1/4 cup olive oil
1 tsp pepper
1 tbsp cumin

Preheat the oven to 400 degrees.

Thoroughly scrub the potatoes and carrots, but leave the skin on. Slice the potatoes, carrots, and onions into bite-sized chunks and combine in a large bowl with the peeled and crushed garlic cloves. Add the salt, pepper, cumin seeds, and olive oil and toss the coat. Spread in a flat layer in a large baking dish and place in the middle rack of the oven. Bake for approximately 45 minutes, using a spatula at 25 minutes to flip the roasting vegetables. Depending on how thickly your sliced your vegetables and thinly they are spread out on the pan, they might cook faster or slower, so begin checking for desired browning, caramelization, and crispiness at 35 minutes. It could take as long as an hour."

http://synergyfarmrecipes.blogspot.com/2009/06/cumin-roasted-potatoes-carrots-onions.html