Rosemary Baked Vegetables

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.

Yield: Makes 4 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 45 Minutes


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rosemary Baked Vegetables Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy