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; 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

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Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

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

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

Preparation

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. (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.

TagsRed Skin Potato Potato Root Vegetable Vegetable Celery Root Rutabaga Carrot Parsnip Rosemary Herbs & Spices Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Roast Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes