Roasted Vegetables

Ingredients

• 1½ lbs. small thin skinned potatoes cut in half
• 1½ cup carrots, quartered
• 3 tbsp. olive oil
• 2 Tbsp. rosemary
• Salt & Pepper
• 1½ cups mushrooms, sliced
• 2 cups snap peas, halved

Directions

1. Place oven to 425°
2. Toss potatoes and carrots with 3 tbsp. olive oil and 1 tbsp. of rosemary and spoon onto cooking sheet in a single layer. Season with salt and pepper
3. Roast until brown and crisp-tender, stirring once, for about 35-45 minutes
4. Toss remaining vegetables with reserved olive oil and rosemary and
   arrange on baking sheet in a single layer. Season with salt and pepper
5. Roast until tender, stirring once, 10 to 15 minutes