Roasted Root Veggies
- 1/2 pound potatoes, unpeeled, cut into 1-inch pieces
- 1/2 large sweet potato, unpeeled, cut into 1-inch pieces
- 1 large carrot, peeled, cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 4 tsp. extra virgin olive oil
- 1 tsp. dried rosemary (if desired)
- Himalayan sea salt to taste
Preheat oven to 400 degrees. Place all ingredients in a bowl, tossing to coat. Spread on a cookie sheet and bake for 45-50 minutes until tender, turning halfway through. Serves two.