Rosemary Baked Vegetables

Ingredients

• 12  baby carrots 
• 1 teaspoon rosemary dried crushed
• 1  garlic bulb 
• 0.3 cup olive oil 
• 1  onion quartered
• 3  potatoes red cut into 1-inch pieces ( 1 pound)
• 0.5 teaspoon salt 
• 1 medium size sweet potatoes and into peeled cut into 1-inch pieces
• 2 small zucchini cut into 1-inch pieces

Equipment

• frying pan
• oven

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.