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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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To die for recipe. I am going to try this with yams and extra carrots. Perfect for an autumn get together. Ingredients:
2 medium potatoes, peeled and cut into bite-sized cubes |
2 medium sweet potatoes, peeled and cubed |
1/2 red onion, 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:
1. Place all ingredients in a large bowl and mix until evenly coated with olive oil.
2. Spread over a large non-stick baking pan in one layer.
3. Roast in a preheated 450°F oven for 20-25 minutes.
4. Lower heat to 375°F and bake for another 15 to 20 minutes or until veggies are tender.
5. If using fresh rosemary, remove sprigs.
6. Serve hot.
7. Note: Cooking time depends on density of vegetables. Use a variety of vegetables to your liking.
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