Lemony Roasted Root Vegetables

Recipe 43.
Sadly, I didn't take a picture of this. By time we were all gathered around the table after first & second courses, I just wanted to dig in to the main event. These were a yummy take on traditional roasted vegetables. You can roast them in the same pan with the tenderloin, I just chose not to.

1/4 C           extra virgin olive oil
3 T              fresh chopped oregano
3 T              lemon juice
1 T              Dijon mustard
1/2 t each     salt & pepper
1/4 t             hot red pepper flakes
1 lb              mini white potatoes, scrubbed & cut in half
3                 carrots, peeled and cut into 1/2 inch thick slices
1                 large onion, chopped into large chunks

In a bowl whisk together olive oil, oregano, lemon juice, mustard, salt, pepper and red pepper flakes. Arrange potatoes, carrots and onions in a pan and toss with dressing. Bake in a 350 F oven for about an hour and a half. Serve with pork tenderloin!