Roasted Carrots, Celery, Corn and Asparagus

1 lb Baby Carrots
1/2 lb Blanched Asparagus
4 Stalks Celery
1 c Corn Kernels
1/2 ts Dried Rosemary; Crushed
1 ts Dried Marjoram
1 ts Dried Basil
Salt; To Taste
1 tb Dried Parsley

Preheated the oven to 400F.

I put all into a nonstick baking pan that I sprayed with nonstick spray. Sprinkled all the herbs and salt to taste. Cover the baking pan with foil and roast for 30 - 35 min. Remove the foil for an addition 5 - 10 min.

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