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 rutabagas, peeled,cut into 1-inch pieces
1 lb carrots, peeled,cut into 1-inch pieces
1 lb parsnips, peeled,cut into 1-inch pieces
2 onions, 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
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 95 min.