Roasted sweet potatoes, peppers, eggplant and apples

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Ingredients

2 large sweet potatoes, peeled and cut into pieces (1 1/2-2 inches)

1 red pepper, seeds and core removed, cut into 2 inch pieces

1 medium eggplant, cut into 2 inch pieces

1 large apple, cored and cut into 1 1/2 inch pieces

1 medium onion, peeled, cut into pieces (optional)

1 tsp dried rosemary (or 1 tablespoon fresh chopped)

olive oil (about 2-3 tablespoons)

kosher salt (about 1 tsp) and pepper, to taste

Garnish: chopped fresh parsley or chives

Instructions

Preheat over to 425F

PREPARE VEGETABLES/APPLES: Spray a large foil-lined rimmed pan with oil (or 2 smaller ones). In a large mixing bowl, add oil, salt, pepper and rosemary. Add sweet potatoes, onion, peppers, eggplant and apples to the bowl and toss to coat well. Spoon onto the pan in a single layer. If you have too much for a single layer, use two pans.

ROAST: Roast for about 45 minutes, turning once, until edges are browned. (If you like them browner, you can broil them at the end for a minute or two). Sprinkle with chopped parsley or chives if desired. Serve immediately.

Notes

TO MAKE AHEAD: Follow directions above. Cool and refrigerate for up to a day. To reheat, spread on foil lined pan sprayed with oil. Drizzle with a bit of olive oil. Reheat at 425F for about 15-20 minutes. If you are making these ahead that night for company, you can roast the vegetables a few hours a head for 10 minutes less time, then pop them in the oven again before serving for 10-15 minutes.