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Adjust rack to upper position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes. Pick rosemary leaves from stems; mince leaves until you have ½ TBSP. Mince or grate garlic. Trim green beans. In a small bowl, combine stock concentrate, ketchup, mustard, 3 TBSP water, ¼ tsp sugar, and hot sauce (to taste).