Roasted Root Vegetables

It's a bit chilly today and I had a mad craving for a carb-loading session, so I chopped up a pile of sweet potatoes, squash, onions, yukon golds and garlic. After coating with some olive oil, I added some fresh rosemary and bay leaf, along with some sea salt and ground pepper and bunged the whole lot (cradled in my favorite humongous ceramic dish) in a 475 degree oven. Strangely enough, I like this best over couscous with tzatsiki...not exactly a balanced meal, but delicious nonetheless. Add in some warm olive oil bread, a movie and couch, and you've got the makings of a total slug-fest...awww yeah.