Red Potatoes – but Yukon Gold's are best
Several heads of Garlic
(No quantities were given for this recipe, so adjust according to your family's size.) Cut vegetables in large pieces. Toss all vegetables, except for the garlic, in olive oil and Italian seasoning to taste. For roasting, I use a large cast iron skillet. Place Garlic in middle and pour some olive oil over the Garlic. Arrange other vegetables around the garlic. Scatter sprigs of fresh rosemary over the vegetables, perhaps pulling the leaves off of some to release the flavor. Cover the skillet loosely and roast in a 400-degree oven for approximately one hour. To be most enjoyable, vegetables should be completely done, but still slightly firm. ENJOY!