Oven-Roasted Vegetables

Toss:

1 T. olive oil
5 potatoes, peeled and quartered
1 lb. carrots, halved, sliced lengthwise 2 1/2 inches long
2 onions, quartered
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. celery salt
2 T. chives
1 tsp. basil
Sprinkle with 4 T. olive oil

Bake covered for 45-50 minutes at 325 degrees.  Halfway through, stir.
Uncover and brown 10 min.