Roasted potatoes with a twist Serves:4 Prep-Time:10-15min

1) Preheat oven for 3 min on 270°.

2)On baking tray(place a parchment paper {optional depending on the tray}) through in some Potatoes(1/2 kg), Asparagus spears(10-12 spears), Snap beans or Cluster beans(1 1/2 handfuls), Baby Tomatoes(cut in half 1/4 kg), peeled Garlic cloves(8-10 cloves){cloves are optional or use slit cardamom and remove them after baking}and coat them well with olive oil and some fresh Rosemary(3/4), Salt, unsalted Butter (cut in cubes better if used in room temperature) and crushed black pepper(5 as you will use this again for dressing).

3)Place it in the preheated oven on 300° for 8-10 min (keep checking on them so that they don't get the burnt texture, if you find them getting burnt reduce the oven temperature and let them cook for a minute more)

4) After they done baking let them cool in the oven for a minute and place them on a serving plate or desired serving bowl.

5)Brush some oil (Olive oil+ Rosemary +Black Pepper+ Orange juice (1/3rd Cup) + finely chopped garlic cloves).