Roasted Root Vegetables with Rosemary

• Produce

  • 1 lb Carrots
  • 1 lb Celery root
  • 10 Garlic cloves
  • 2 Onions
  • 1 lb Parsnips
  • 1 lb Potatoes, red
  • 2 tbsp Rosemary, Fresh
  • 1 lb Rutabagas

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1 Vegetable oil spray, Nonstick

• Other

  • 2 Leeks (white and pale green parts only, cut into 1-inch-thick rounds

Found on epicurious.com

Description

Ingredients

• Nonstick vegetable oil spray
• 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
• 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
• 1 pound rutabagas, peeled, cut into 1-inch pieces
• 1 pound carrots, peeled, cut into 1-inch pieces
• 1 pound parsnips, peeled, cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
• 2 tablespoons chopped fresh rosemary
• 1/2 cup olive oil
• 10 garlic cloves, peeled

Directions

• Preparation Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.

Nutrition