Name: Roasted Root Vegetables with Rosemary
Yield: 9
Ingredients: 1/2 pound beets, peeled, cut into 1-inch pieces; 1/2 pound celery root, peeled, cut into 1-inch pieces; 1/2 pound turnips peeled, cut into 1-inch pieces; 1/2 pound carrots, peeled, cut into 1-inch pieces; 1/2 pound parsnips, peeled, cut into 1-inch pieces; 2 red onions, cut into 1-inch pieces; 2 leeks (white and pale green parts only) halved and cut into 4-inch-lengths; 2 tablespoons chopped fresh rosemary; 1/2 cup olive oil; 6 garlic cloves, peeled

Instructions

Ingredients

½ pound beets, peeled, cut into 1-inch pieces
½ pound celery root, peeled, cut into 1-inch pieces
½ pound turnips peeled, cut into 1-inch pieces
½ pound carrots, peeled, cut into 1-inch pieces
½ pound parsnips, peeled, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
2 leeks (white and pale green parts only) halved and cut into 4-inch-lengths
2 tablespoons chopped fresh rosemary
½ cup olive oil
6 garlic cloves, peeled

Steps

Preheat oven to 400°F. Position 1 rack in bottom third of oven and 1 rack in center of oven.
Combine all ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between 2 baking sheets. Place 1 pan on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 3 garlic cloves to each baking sheet.
Roast about 45 minutes longer or until all vegetables are tender and brown in spots, stir vegetables occasionally.
Transfer roasted vegetables to large bowl and serve.

Ratings

2 Ratings

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Roasted Root Vegetables with Rosemary

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