Roasted Root Vegetables with Rosemary

Recipe by Bev I Am
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • vegetable oil cooking spray
  • 1
    lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
  • 1
    lb celery root, peeled,cut into 1-inch pieces
  • 1
    lb rutabaga, peeled,cut into 1-inch pieces
  • 1
    lb carrot, peeled,cut into 1-inch pieces
  • 1
    lb parsnip, peeled,cut into 1-inch pieces
  • 2
    onions, cut into 1-inch pieces
  • 2
    leeks, cut into 1-inch-thick rounds (white and pale green parts only)
  • 2
    tablespoons chopped fresh rosemary
  • 12
  • 10
    cloves garlic, peeled
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DIRECTIONS

  • 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.
  • Makes 8 servings.
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