Roasted Rosemary Vegetables

• 2 whole Medium Yams Or Sweet Potatoes, Cut 1/4" Thick
• 4 whole Large Russet Potatoes, Cut 1/4" Thick
• 1-1/2 cup Baby Carrots
• 2 heads Garlic, Peeled And Separated Into Individual Cloves
• 1 whole Onion, Cut Into Bite-sized Chunks
• Extra Virgin Olive
• Kosher Salt And Pepper
• Garlic Powder
• 3 sprigs Rosemary, Roughly Chopped

1. Preheat your oven to 425u0b0. Coat the inside of a large baking sheet with olive oil (I just used the spray).
2. Spread the yams, potatoes and carrots onto your baking sheet and drizzle with olive oil. Don't worry if you can't get everything on a single layer. Set your garlic and onions aside to be added later.
3. Liberally season your veggies with kosher salt, pepper and garlic powder. Really make sure everything is covered well. Sprinkle the rosemary evenly on top. Now bake this for 20 minutes.
4. After 20 minutes is up, take out the veggies and stir them around a bit so they don't stick to the pan. Then throw in your onions and garlic and go ahead and sprinkle some more of your seasonings on there. If the veggies look dry, drizzle some more olive oil.
5. Bake it all in the oven for 15-20 more minutes, or until the vegetables are cooked to your liking.
6. Note: use any vegetables you want with this recipe! Just be sure to add the more fragile veggies halfway through so they don't get overcooked.
7. * you can substitute the rosemary for other spices like thyme if you wish.
8. * sprinkle some mozzarella or Parmesan cheese at the last 10 minutes of the baking process if you've got family members who only eat cheesy things (totally understand that one!).

sweet potatoes, potatoes, carrots, garlic, onion, virgin olive, salt, garlic, rosemary

Taken from tastykitchen.com/recipes/sidedishes/roasted-rosemary-vegetables/ (may not work)