roasted autumn vegetable medley

This recipe requires no precision, simply use as much or as little of each vegetable as you like (or happen to have on hand). Garlic, salt, and rosemary play off the vegetables' inherent sweetness perfectly. The smaller you cut the vegetables, the faster they cook.

Serves 4 as a side

1/2 bag baby carrots, cut in half
1 large russet potato, scrubbed and cut into bite-sized pieces
1 large sweet potato, peeled and cut into bite-sized pieces
1 medium yellow onion, peeled and cut into bite-sized pieces
2 cloves garlic, finely chopped
olive oil
2 sprigs fresh rosemary, removed from stem and finely chopped (or 1 tsp dried rosemary)

Heat oven to 400 degrees. Spread vegetables out in a single layer (this is important for even cooking) on a large baking sheet. Drizzle liberally with olive oil, then sprinkle garlic, rosemary, and salt and pepper to taste over the vegetables and toss to coat. Roast for 20-30 minutes, moving vegetables around pan halfway through cooking to ensure even browning.