Ingredients
-
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
-
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
-
2 onions, cut into 1-inch pieces
-
1 lb carrot, peeled,cut into 1-inch pieces
-
1 lb parsnip, peeled,cut into 1-inch pieces
Instructions
- 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.