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
Combine all ingredients in a large bowl, and gently toss. Spread into an aluminum foil-lined jellyroll pan.
Bake at 425° for 30 minutes or until potatoes are tender.