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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 red potatoes, cut into quarters |
2 large sweet potatoes, peeled and cubed |
2 cups fresh brussels sprouts, cut in half |
1 cup baby carrots |
1 cup pearl onions |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried crushed rosemary |
Directions:
1. Combine all ingredients in a large bowl, and gently toss. Spread into an aluminum foil-lined jellyroll pan.
2. Bake at 425° for 30 minutes or until potatoes are tender.
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