Roasted Vegetables

One of my favorite ways to consume vegetables is to roast them in the oven.  Often times I will roast potatoes and carrots together, asparagus, and broccoli with lots of garlic.  For easy clean up I will place aluminum foil on a cookie sheet and then put the vegetables on the pan.  However, I've found that some vegetables  (broccoli, potatoes, and even carrots) tend to stick when they are roasted, so I've had to kind of play around with fats and oils that'll help the vegetables not stick so much.  I've also added chicken broth that I've made in huge batches because I really like the flavoring the chicken broth gives to the fries and I also think that it helps the vegetables not stick so much.
Last night I made the most heavenly "French fries" by roasting them in the oven.  Here's my recipe.

5 medium potatoes, cut into wedges
3 tbsp butter, melted
1 1/2-2 tbsp olive oil
1 tbsp chicken broth
salt and pepper to taste
garlic powder

Combine the melted butter, olive oil, and chicken broth together in a small bowl.  Pour butter mixture over potatoes and add spices with your hands.  Combine the potatoes and the butter mixture with your hands.  Cook at 350 degrees for 25 minutes or so until the potatoes are soft.  Serve with ketchup or eat plain.  Now these french fries were a bit greasier than your average roasted vegetables, but I'm sure you can adjust the butter mixture recipe so that the vegetables become crispier.

Yum!  And removes from the foil so easily!

Side note: As a girl from Idaho, I just want to say don't pass on the potato.  Sure the potato has carbohydrates, but comparing it to other items with lots of carbohydrates (rice, wheat, etc.), the potato looks good.  Potatoes also has a lot of potassium--a little bit more than a banana, Vitamin C, and other necessary vitamins.  And the Incas lived on these bad boys.