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.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
