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Rosemary Baked Vegetables

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.

Southern Living DECEMBER 2005

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Bake:45 Minutes

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

Preparation

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.

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Rosemary Baked Vegetables recipe

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