Herb Roasted Vegetables

Makes 6 servings

3 medium sweet potatoes,
scrubbed (about 2 lbs)
1 red pepper
1 yellow pepper
1 red onion
1/2 lb asparagus
8 cloves garlic, chopped
3 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme
2 Tbsp olive oil
1/2 tsp salt
 
1. Halve potatoes lengthwise; cut into
1/2-inch slices. Dice peppers and
onions. Cut asparagus into 1-inch
piece.
2. Put vegetables in large bowl. Add
garlic, rosemary, thyme and olive
oil; toss to coat.
3. Spread mixture on cookie sheet;
sprinkle with salt. Bake at 500
degrees 18-20 minutes. Until
tender and a little brown.

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