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Recipes

Roasted Root Vegetables with Rosemary

By Marlena SpielerPhotography by Mark Thomas

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Nonstick vegetable oil spray

1

pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces

1

pound celery root (celeriac), peeled, cut into 1-inch pieces

1

pound rutabagas, peeled, cut into 1-inch pieces

1

pound carrots, peeled, cut into 1-inch pieces

1

pound parsnips, peeled, cut into 1-inch pieces

1

pound parsnips, peeled, cut into 1-inch pieces

2

onions, cut into 1-inch pieces

2

leeks (white and pale green parts only), cut into 1-inch-thick rounds

2

tablespoons chopped fresh rosemary

1

/2 cup olive oil

10

garlic cloves, peeled

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. DO AHEAD 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.

    Step 3

    Transfer roasted vegetables to large bowl and then serve.

Explore Bon AppétitAmericanPotatoVegetableCelery RootRutabagaCarrotParsnipOnionRosemaryRed Skin PotatoFallEasySideVeganVegetarianNut-FreeDairy-FreeGluten-FreeRoast