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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).