The Recipe

Roasted Root Vegetables with Rosemary

COOK TIME : a few secondsPREP TIME : a few seconds
From Epicurious
Roasted Root Vegetables with Rosemary
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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

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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