Roasted Root Vegetables with Rosemary

Name: Roasted Root Vegetables with Rosemary
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

By Marlena SpielerPhotography by Mark Thomas

November 30, 2001

Recipe notes