Recipe(tried): Roasted Rosemary Vegetables

Here is another recipe we enjoy from the One-Pot Vegetarian Dishes cookbook.

ROASTED ROSEMARY VEGETABLES
Source: One-Pot Vegetarian Dishes by Amy Cotler

1 1/2 pounds new potatoes, cut into 1-inch wedges
4 carrots, cut into 1/2-inch slices
1 Spanish onion, cut into 1/2-inch slices
1 red bell pepper, cut into 8 pieces
1 yellow bell pepper, cut into 8 pieces
2 garlic cloves, minced (I don't mince them, I leave them whole or cut in half if large and I use many more than 2!)
1 Tablespoon olive oil
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried rosemary
1/2 teaspoon coarse (kosher) salt

Preheat the oven to 425 degrees F.

Toss everything together except the salt. Spread out the vegetables in a single layer on the largest baking sheet you have. (I spray the sheet with non-stick cooking spray)

Roast for 10 minutes; then shake the baking sheet so the vegetables don't stick. (I lightly spray the vegetables with non-stick cooking spray at this point) Continue to roast until the potatoes are tender and lightly browned, about 15 minutes longer.

Toss with the salt and serve.