Spicy Yukon Gold Potato and Corn Delight

1 ½ lb. bag of baby Yukon gold potatoes, cut in half
3-4 ears of fresh sweet corn, removed from cob
12 whole garlic cloves
½ pt. red cherry tomatoes, halved
½ pt. yellow cherry tomatoes, halved
1 (8-oz.) container sliced fresh mushrooms
½ c. chopped onion
Olive oil
Salt, black pepper
3 or 4 Fresh rosemary sprigs
1 (12-oz.) jar Daigle’s Cajun Sweet Applewood Jalapeno Sauce
PAM

1. In a glass baking dish, spray with PAM.
2. In a large bowl, combine the cut potatoes, corn, garlic cloves, tomatoes, mushrooms and chopped onion.
3. Season with salt and pepper.
4. Drizzle with olive oil. Mix well.
5. Place in baking dish.
6. Drizzle with the Daigle sauce.
7. Place fresh rosemary on top.
8. Cover with foil and bake in 350 oven for 30-40 minutes. Remove foil and see if potatoes are tender. Let cook for another 5-8 minutes to get a little golden color.
*****You can heat some of the extra Daigle sauce and place on the side if you want to add more to each serving.