Ingredients:
2 medium potatoes, peeled and cut into bite-sized cubes
2 medium sweet potatoes, peeled and cubed
1/2 red onions, cut in large pieces
2 large carrots, cut into sticks
1/2 lb fresh green beans
3 garlic cloves, crushed
1/2 teaspoon dried rosemary ( or three fresh springs)
3 tablespoons olive oil
salt and pepper
Directions:
Place all ingredients in a large bowl and mix until evenly coated with olive oil.
Spread over a large non-stick baking pan in one layer.
Roast in a preheated 450 F oven for 20-25 minutes.
Lower heat to 375 F and bake for another 15 to 20 minutes or until veggies are tender.
If using fresh rosemary, remove sprigs.
Serve hot.
Note: Cooking time depends on density of vegetables. Use a variety of vegetables to your liking.
Servings: 6-8
Time preparation: 10 min.
Time total: 55 min.