Oven Roasted Root Vegetables

• 3 medium or 4 small russet potatoes
• 1 large garnet yam, peeled
• 2 carrots
• 1 yellow onion
• 2-3 sprigs fresh rosemary
• 1 tbl. olive oil
• salt and pepper

If desired, peel potatoes and carrots. Cut potatoes, yam and carrots into 3/4 inch chunks. Peel and remove root end from onion, then slice lengthwise. Place vegetables and rosemary in a 9 x 13 inch roasting pan. Pour oil over, season with salt and pepper, and mix to coat thoroughly. Roast in a 400° oven for 40 minutes, or until vegetables are tender, stirring twice during cooking. Serves 4-6.