Roasted Sweet Potatoes, Carrots, and Onions

This is a great side dish for roast beef, pork, or lamb. The original recipe included brussels sprouts and excluded the onions. If you love the flavor of caramelized onions add the onions, but adding the brussels sprouts might be nice too if you aren't already serving another green vegetable as a side.
 
Ingredients:

• 2 pounds sweet potatoes cut into quarters or sixths to make roughly 1 1/2 inch pieces
• 1 pound carrots peeled, split lengthwise, and cut into 1 1/2 inch pieces
• 2 medium onions, peeled and quartered
• 1/2 cup water
• Kosher salt and freshly ground black pepper
• 1 tbsp extra virgin olive oil

 
Directions:

• Preheat an oven to 350 F.
• Combine the potatoes, carrots, and water in a large bowl. Cover and microwave on high for about 10 minutes. Remove and let cool. Dump out water and season the potatoes and carrots liberally with kosher salt and pepper.
• Place the potatoes, carrots and onions in a roasting dish lightly sprayed or rubbed with olive oil. If you are roasting meat, place the onions and as many carrots and potatoes as you can fit loosely around the roast. Do not crowd the meat so much that air cannot circulate around the roast. Place any remaining vegetables in a separate lightly oiled roasting dish next to the roast.
• Roast the vegetables for a minimum of 45 minutes (and up to 2 hours if cooking with a large roast). Remove and serve.