Oven-Roasted Vegetables

2 medium potatoes, peeled and cut in medium cubes
2 medium sweet potatoes, peeled and cut in medium cubes
1/2 large red onion, cut in large pieces
2 large carrots, cut in sticks
1/2 pound fresh green beans
3 cloves garlic, crushed or minced
3 fresh rosemary sprigs, cut in 1-inch pieces (or1/2 teaspoon dried rosemary)
3 tablespoons olive oil
Salt and pepper to taste

Put all ingredients in a large bowl and mix until evenly coated with olive oil. Place in greased or non-stick baking pan in one even layer. (Cooking time increases when double layered.)

Roast in preheated oven for 20 to 25 minutes at 450 degrees F. Lower heat to 375 degrees F. for another 15 to 20 minutes or until vegetables are tender. Remove rosemary sprigs. Makes 6 to 8 servings.

Note: High-temperature roasting caramelizes the natural sugar in vegetables and concentrates the flavor. Cooking time depends on the density and size you cut the vegetables. Any vegetable can be used.

(Source: "The Essential Mormon Cookbook" by Julie Badger Jensen, pg. 79)