Shelly's Recipe

ROSEMARY BAKED VEGETABLES

Category: Sides

3 red potatoes, cut into 1 inch
12 baby carrots
1 medium-size sweet potato, peeled and cut into 1 inch pieces
1 large or 2 small zucchini, cut into 1 inch pieces
1 onion, quartered
1 garlic bulb, pointed end cut off
1/4 cup olive oil
1 tsp crushed dried rosemary
1/2 tsp salt

Toss together all ingredients; place in a single layer in a 15- x 10 inch jelly-roll pan. Bake at 400 for 45 minutes or until tender. Carefully squeeze pulp from garlic bulb; discard husk. Stir together garlic and vegetables. Serves 4