makes 4 servings
2 yams
3 small red potatoes
3 medium carrots
olive oil
pinch sea salt
freshly ground black pepper
1 tablespoon taco seasoning (my blend includes Masa Harina, salt, chiles, tomato powder, garlic, cumin, California paprika, onion, white sugar, Mexican oregano, allspice)
1. Preheat the oven to 400 degrees.
2. Chop the yams, red potatoes, and carrots into similarly sized pieces.
3. Drizzle with olive oil. Season with salt, pepper, and taco seasoning. Toss (or stir if you're feeling uncoordinated) to evenly coat all the veggies in the seasonings.
4. Pour out onto a rimmed baking sheet.
5. Roast in the oven for 30 minutes; flip the veggies halfway through the cooking time. Potatoes and yams should be fork-tender and lightly browned when they're done.
6. Eat as-is or with a generous squirt of ketchup.