Note: all quantities are approximate. Try to have the chunks of vegetables about the same size. Preheat oven to at least 400 degrees, no more than 450. At 450 it will cook a little faster but need more watching.

1. Put all the vegetables in a large roasting pan, at least 9x13, so they are in a single layer. This cooks better & faster if there is a little bit of extra space around each vegetable so the hot air can seal the edges, but since the vegetables shrink a bit as they roast, as long as they are not packed tightly it will be OK.

2. Sprinkle sea salt (I don't measure, but probably use 1 to 1 1/2 tsp.), black pepper, and dried rosemary over the vegetables.

3. Drizzle with olive oil, trying to lightly coat all the vegetables. (I use between 1/4 and 1/2 cup)

4. Toss with a large spoon to make sure all edges have a light film of oil.

5. Put into the oven. After about 20 minutes, stir with a spatula to turn all the vegetables and get another side facing up.

6. Roast another 20 minutes or so, and turn again. You can add the fresh rosemary at this point, if you have some.

7. If you are cooking at 450, the vegetables should be almost done... maybe another 5 or 10 minutes depending on your oven. At 400, it's probably another 20 minutes (1 hour all together). The onions may be lightly singed at the cut edges, the potatoes should have a bit of a brown crust.

8. You can leave the vegetables in for up to 1 1/2 hrs at 400 degrees with no problem, leaving a little flexibility for finishing up the rest of your dinner preparations!