Rosemary Baked Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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The recipe calls for an entire bulb of garlic. Remove any loose paper-like skin before cutting off the top. Once cooked, you squeeze the bulb, releasing the individual cloves of just-cooked garlic. Left whole, the cooked cloves will have a milder flavor than if pressed or chopped. Ingredients:
3 red potatoes, cut into 1-inch pieces (about 1 pound) |
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 teaspoon crushed dried rosemary |
1/2 teaspoon salt |
Directions:
1. Toss together all ingredients; place in a single layer in a 15- x 10-inch jelly-roll pan.
2. Bake at 400° for 45 minutes or until tender. Carefully squeeze pulp from garlic bulb; discard husk. Stir together garlic and vegetables.
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