Roasted Root Vegetables With Rosemary

Recipe Ingredients

		Nonstick vegetable oil spray - as needed
1 lb	454g / 16oz	Red-skinned potatoes - unpeeled, scrubbed,
		And cut into 1" pieces
1 lb	454g / 16oz	Celery root - peeled, and
		Cut into 1" pieces
1 lb	454g / 16oz	Rutabagas - peeled, and
		Cut into 1" pieces
1 lb	454g / 16oz	Carrots - peeled, and
		Cut into 1" pieces
1 lb	454g / 16oz	Parsnips - peeled, and
		Cut into 1" pieces
2		Onions - cut 1" pieces
2		Leeks, white and pale green parts only - cut 1"-thk rounds
2 tablespoons	30ml	Chopped fresh rosemary
1/2 cup	118ml	Olive oil
10		Garlic cloves - peeled

Recipe Instructions

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400 degrees. 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 degrees oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large bowl and then serve.

This recipe yields 8 servings.

Source:
Bon Appetit, December 2001

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