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.
Makes 4 servings
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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
Prep: 15 Minutes
Bake: 45 Minutes
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.