Roasted Root Vegetables

This week I decided to make roasted root vegetables, on page 615. I used carrots and potatoes. The only carrots that I had were frozen, so they already started out a little soft and watery, so I just turned the temperature lower and put them in the oven for longer. They turned out alright, but the potatoes got a little crisp (which was fine, because I like crisp potatoes!). -Deidra A