Roasted Root Vegetables with Rosemary

Quantities and vegetables are very flexible.  If you have last week’s fennel, use it!  Ate up all the carrots?  Skip them!  No rosemary or garlic?  Do it anyways, it’ll still be delicious!

Potatoes, unpeeled, scrubbed, cut into 1-inch pieces
Winter squash, peeled, cut in half, and seeds scooped out, cut into 1-inch pieces
Celery root (celeriac), peeled, cut into 1-inch pieces
Turnips, peeled, cut into 1-inch pieces
Carrots, peeled, cut into 1-inch pieces
Beets, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Combine all 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.

– epicurious.com