Rosemary Veggies and Potatoes

This is half a remake of this recipe, and half a new experiment that had a different flavor I liked.  Basically, it involves more veggies.

Peel and chop 1 potato into cubes.  Put into a frying pan with a few tbsp of olive oil on medium-high heat.  Let them fry while you chop the other vegetables, about 10 minutes, stirring occasionally to brown all sides and adding more olive oil if needed.

Chop
3 stalks of asparagus
3 brussle sprouts (really tasty in this)
4 broccoli crowns
1 scallion
2 cloves garlic
8-10 sugar snap peas

When the potatoes look soft (you can poke them with a fork), add these to the frying pan as well.  Cook for about another 5-8 minutes, until vegetables are tender.  Salt and pepper to taste.