Rosemary Roasted Vegetables - cooking recipe

Ingredients

6 small yellow potatoes, quartered (Petite Golden Delight recommended)
1 red onion, cut into sections with stem left in tact (see recipe description above)
1 zucchini, cut in to thick, 1-in . coins
4 carrots, peeled and cut diagonally into 1/4 inch strips
5 garlic cloves, peeled and slightly crushed to release flavor
2 sprigs fresh rosemary, leaves removed and chopped
olive oil, just enough to coat (you don't want a pool of oil on your pan)
sea salt, to taste
black pepper, to taste

Preparation

Preheat oven to 450 degrees.
Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
Cook vegetables for 30-35 minutes, stirring them every ten minutes. You'll know vegetables are finished when potatoes have browned.