2 tbsp (30 mL) olive oil
1½ lbs (750 g) medium sweet potatoes, peeled and cut into 1½ in (3.8 cm) chunks
1 cup (250 mL) baby carrots
1 cup (250 mL) small whole frozen onions
1 lb (500 g) small red potatoes, cut into quarters
2 tsp (10 mL) chopped fresh rosemary or ½ tsp (2.5 mL) dried rosemary
Coarse salt and pepper, to taste
1 cup (250 mL) Ocean Spray® Craisins® Dried Cranberries
Preheat oven to 425º F (220°C). Spread 1 tbsp (15 mL) olive oil in a 15x10x1-in (3 x25x2.5cm) baking pan.
Combine vegetables, rosemary and salt and pepper in a large bowl, and tossing to mix. Place vegetable mixture in baking sheet and drizzle with remaining olive oil.
Bake 45 to 50 minutes or until tender when pierced with a fork. Stir halfway through cooking time.
Place vegetables in serving bowl, add dried cranberries and mix well.
Makes 8 servings.