Rosemary Baked Vegetables

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Southern Living


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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

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