ROASTED PROVISIONS & VEGETABLES

Ingredients

2 large sweet potatoes

2 large potatoes

4 – 5 green figs

1 large carrot, cut into chunks

2 medium sweet peppers, seeded and chopped

1 medium onion, peeled and chopped

3 cloves garlic, cut into slices

1 tbsp fresh chopped rosemary

Salt

Black pepper

Olive Oil

Directions

1. Place the sweet potatoes and potatoes in a large pot of water and bring to a boil. Cook just for 8 – 10 minutes: you just want to parboil the potatoes. Do the same for the green figs (cook for just about 5 – 7 minutes) Remove from the water and let cool enough to handle.
2. Preheat oven to 400 degrees F.
3. Peel the sweet potatoes and potatoes and cut into even sized chunks. Peel the green figs and cut into 1—inch pieces. Place in a large bowl. Add the chopped carrots.
4. Season with a generous pinch or two of salt and black pepper. Add the fresh chopped rosemary. Drizzle the vegetables with olive oil. Mix well.
5. Spread the vegetables in an even layer on a large baking sheet or baking dish. Bake in the preheated oven for approximately 15 - 20 minutes or until the edges of the potatoes are just beginning to brown.
6. Remove from the oven and add the onions and sweet peppers. Mix into the other vegetables. You may need to drizzle just a little more olive oil. Return to oven and let roast for another 10 – 15 minutes.
7. Remove and serve.