Roasted Roots (potato, Carrot, Radish, Leek)

1 lb New potatoes; (about 3 cups)
1 lb Baby carrots; (about 2 cups)
12 oz Radish; (about 3 cups)
2 c Leek whites; halved lengthwise then cut into 1-inch pieces OR onion wedges
1/4 c Vegetable oil
1 ts Salt
1/2 ts Ground black pepper
1/2 ts Dried dill weed

In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions.

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