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Fall Vegetables

Yield Makes 6 servings


  • 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

How to Make It

  1. Combine all ingredients in a large bowl, and gently toss. Spread into an aluminum foil-lined jellyroll pan.

  2. Bake at 425° for 30 minutes or until potatoes are tender.