Roasted Root Vegetable Medley
Use whatever combination of veggies you have available, in whatever proportions you prefer. Some ideas are:
- new potatoes (with the skins on!)
- beets
- carrots
- turnips
- onions
- celery root (celeriac)
- rutabagas
- parsnips
- leeks
Seasoning:
- 2 tablespoons chopped fresh rosemary
- 1/2 cup olive oil (or more, to taste)
- 5-10 garlic cloves, peeled
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Coat pans with olive oil. Peel veggies if desired (but not your new potatoes!) and chop all into 1-inch chunks. Combine all remaining ingredients except garlic in very large bowl; toss with oil 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.
