Oven Roasted Vegetables

Submitted by: Kristine Broadbent

2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1 inch pieces or 1/2 tsp. dried rosemary
3 Tablespoons olive oil
Salt and pepper to taste

Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non stick baking pan in one even layer. Roast in preheated oven for 20-25 minutes at 450 degrees. Lower heat to 375 degrees and roast for another 15-20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6-8 servings.

Note: High temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.