Recipe: Herb Roasted Vegetables

Herb Roasted Vegetables

3 medium sweet potatoes, washed (about 2 pounds)
1 red pepper
1 yellow pepper
1 red onion
1/2 pound asparagus
8 cloves garlic, coarsely chopped
3 tablespoon fresh rosemary, chopped (or 3 teaspoons dried & crushed)
2 tablespoon fresh thyme (or 2 teaspoons dried leaves)
2 tablespoons olive oil
1/2 teaspoon salt

Cut sweet potatoes in half lengthwise and then into 1/2-inch slices. Cut peppers and onions into 1x2-inch wedges. Cut asparagus into 1-inch lengths.

Put all of the vegetables in a large bowl. Add garlic, rosemary, thyme and olive oil, and stir to distribute seasonings.

Spread vegetables evenly on a cookie sheet and sprinkle with salt.

Bake in 500 degree F. oven for 18-20 minutes.

Makes 4-6 servings
Source: North Carolina Sweet Potato Commission