Oven Roasted Vegetables

• 2 pounds assorted vegetables (small potatoes, or peeled cut up sweet potatoes; peeled, quartered onions or shallots; red peppers, sliced fennel, carrots or parsnips; asparagus or broccoli crowns)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon dried marjoram, or more to taste
• 1 tablespoon minced garlic

Preheat the oven to 450°F.

Wash and clean the vegetables. Toss all the vegetables with olive oil and sprinkle with salt, pepper, marjoram and garlic. Set tender vegetables such as asparagus and red peppers aside. In a shallow baking dish, arrange vegetables so they are in a single layer. Roast 20 minutes and stir. Add the tender vegetables and continue to roast 10 minutes. Serve hot.