Roasted Carrots and Sweet Potatoes

I made this original dish for the potluck on March 18. A big hit!

Carrots and (peeled) Sweet Potatoes, chopped into bold, attractive pieces. Peel the carrots, if not organic.

Enough to fill one-ish layer in a 9 x 13 glass baking dish.

Combine and drizzle over the vegetables, mixing to incorporate:

1/8 - 1/4 C olive oil

spponful of fresh rosemary, finely chopped

large pinch of fresh thyme, chopped

1 T brown sugar

1 T honey

1 t ground garlic (fresh would be good too)

1/2 t cayenne pepper

salt to taste

Bake at 375 until carrots are al-dente and sweet potatoes are soft.