Roasted Root Vegetables with Rosemary Recipe

Name: Roasted Root Vegetables with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

1
Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400F.
2
Spray 2 heavy large baking sheets with nonstick spray.
3
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
4
Season generously with salt and pepper.
5
Divide vegetable mixture between prepared sheets.
6
Place 1 sheet on each oven rack.
7
Roast 30 minutes, stirring occasionally.
8
Reverse positions of baking sheets.
9
Add 5 garlic cloves to each baking sheet.
10
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
11
(Can be prepared 4 hours ahead.
12
Let stand on baking sheets at room temperature.
13
Rewarm in 450F oven until heated through, about 15 minutes.)
14
Transfer roasted vegetables to large bowl and then serve.

819

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Root Vegetables with Rosemary falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Root Vegetables with Rosemary

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