Spicy Roasted Vegetables

I love, love, love roasted vegetables. I made up this recipe because I like mine with a little bit of a spicy kick to them. I think this side dish goes well with beef and chicken.

1 1/2 lb. sweet potatoes, peeled, cut into bite sized pieces, approx. 1 1/2"

4 carrots, peeled and cut into bite sized pieces

1 large baking potato, cut into bite sized pieces. Do not peel.

Place veggies in a large bowl and toss with the following:

1 1/2 Tblsp. olive oil

4 cloves garlic, pressed

1/8 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. each ground ginger, cinnamon and cloves

1/2 tsp. each thyme, rosemary, oregano

dash of cayenne pepper, optional

Line a cookie sheet with parchment paper and arrange veggies in a single layer. Roast in 425 degree oven for 30 minutes.