The Recipe
Roasted Root Vegetables with Rosemary
COOK TIME : a few secondsPREP TIME : a few seconds
From Epicurious
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Ingredients
DESCRIPTION
Find the recipe for Roasted Root Vegetables with Rosemary and other rutabaga recipes at Epicurious.com
INGREDIENTS
- 2 tablespoons chopped fresh rosemary
- 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
- 1 pound parsnips, peeled, cut into 1-inch pieces
- 1 pound rutabagas, peeled, cut into 1-inch pieces
- 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
- 1 pound carrots, peeled, cut into 1-inch pieces
- 10 garlic cloves, peeled
- 2 onions, cut into 1-inch pieces
- 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
- Nonstick vegetable oil spray
- 1/2 cup olive oil
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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