Roasted Vegetables

1 pound Baby White Potatoes

1 pound Asparagus, ends trimmed

2 Red Beets, peeled and cut in 4 pieces each

1 Yam,  peeled and cut into large pieces

2 tablespoon Extra Virgin Olive Oil

Salt, Pepper to taste

Preheat oven to 400 degrees F.  Line a baking sheet with non-stick foil.  Drizzle vegetables with olive oil, and season with salt and pepper.  Toss all together.

Roast potatoes, beets, and yams for 20 minutes.  Add asparagus and roast for another 15-20 minutes, until potatoes are golden.

Serves 5-6