ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fall Vegetables

Yield Makes 6 servings

Ingredients

  • 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.