Roasted Root Vegetables With Rosemary

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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
• 1/2 cup olive oil
• 10 cloves garlic, peeled

Recipe

• 1 position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°f.
• 2 spray 2 heavy large baking sheets with nonstick spray.
• 3 combine all remaining ingredients except garlic in very large bowl; toss to coat.
• 4 season generously with salt and pepper.
• 5 divide vegetable mixture between prepared sheets.
• 6 place 1 sheet on each oven rack.
• 7 roast 30 minutes, stirring occasionally.
• 8 reverse positions of baking sheets.
• 9 add 5 garlic cloves to each baking sheet.
• 10 continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• 11 (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.
• 12 makes 8 servings.