Roasted Vegetables

Name: Roasted Vegetables
Yield: 10
Ingredients: 1 1/2 kg of Japanese sweet potatoes; 1 kg of sweet potatoes; 3/4 cup of olive oil; 1/2 teaspoon of salt; Black pepper to taste; 6 cloves of garlic, minced; 6 medium red onions, cut into quarters; 2 sprigs of rosemary

1
1 1/2 kg of Japanese sweet potatoes
2
1 kg of sweet potatoes
3
3/4 cup of olive oil
4
1/2 teaspoon of salt
5
Black pepper to taste
6
6 cloves of garlic, minced
7
6 medium red onions, cut into quarters
8
2 sprigs of rosemary

Ingredients

1
1 1/2 kg of Japanese sweet potatoes
2
1 kg of sweet potatoes
3
3/4 cup of olive oil
4
1/2 teaspoon of salt
5
Black pepper to taste
6
6 cloves of garlic, minced
7
6 medium red onions, cut into quarters
8
2 sprigs of rosemary

Directions

1
1
2
Peel the Japanese sweet potatoes and cut them into thick slices
3
2
4
Cut the sweet potatoes into large chunks
5
3
6
Place both vegetables in a roasting pan and drizzle with half of the olive oil
7
4
8
Season with salt, black pepper, and garlic
9
5
10
Cover with aluminum foil and bake for 20 minutes
11
6
12
Remove from the oven, remove the foil, and add the remaining olive oil
13
7
14
Roast for an additional 20 minutes or until the vegetables are tender.