Ingredients

The following ingredients have 6 Servings
  • 2 sweet potatoes
  • 2 Yukon Gold potatoes
  • 1 red onion
  • 1 cup mushrooms or Brussel sprouts
  • 2 medium carrots
  • 1 green or red bell pepper
  • 4 cloves garlic (peeled)
  • 3-4 Tablespoons olive oil
  • freshly ground Kosher salt
  • freshly ground black pepper

Instruction

  • Preheat oven to 425­­°.
  • Chop veggies into similar size pieces. I cut potatoes into about 2-3 inch pieces. For onions you can just quarter or if you prefer you can pull them into smaller pieces.
  • Place veggies in a bowl. Toss with olive oil and sprinkle with salt and pepper.
  • Place veggies and garlic cloves on a large rimmed baking sheet. I sometimes use parchment paper to help with clean up.
  • Bake for 15 minutes. Stir veggies. Begin checking after 30 minutes of roasting time. Roast until veggies are slightly crisp and browned on the edges. Depending on which veggies you choose some will brown quicker than others.