roasted potatoes with carrots and onions

This is a delicious way to use up buy-one-get-one-free bags of red potatoes, the half an onion haunting the back of the fridge, and the last few carrots leftover from the January family meal (yes, they were perfectly fine and crispy; carrots last).

This is so simple. All I did was cut up red potatoes, onions, and carrots (peeled, of course); toss them with olive oil and Sicilian seasoning (got it at Ocean State Job Lot for a couple bucks; it's a seasoned salt); and put them in the oven to bake at 350 degrees for about an hour.  Just stir it up once in awhile and that's it.