Oven Roasted Vegetables

 4 lbs. baby potatoes

4 large carrots, peeled and cut into 2 inch chunks

1 large onion, quartered and cut into 1 inch slices

6 garlic cloves, peeled and halved

1/3 C olive oil

1 envelope onion soup mix

Preheat oven to 450°

Combine all vegetables in a large bowl, toss vegetables evenly with oil and the powdered soup mix to coat evenly. Arrange vegetables in a 9x13 pyrex dish or spread onto a large cookie sheet. Bake for 40 minutes, or until carrots and potatoes are tender.