Roasted Root Vegetables With Rosemary

Name: Roasted Root Vegetables With Rosemary
Prep time: 5 h 54 min
Cook time: 5 h 54 min
Total time: 5 h 54 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams carrot , peeled,cut into 1-inch pieces; 454 grams celery root , peeled,cut into 1-inch pieces; 2 Tbsps chopped fresh rosemary; 10 cloves garlic , peeled; 2 leeks , cut into 1-inch-thick rounds (white and pale green parts only); 118 milliliters olive oil; 2 onions , cut into 1-inch pieces; 454 grams parsnip , peeled,cut into 1-inch pieces; 454 grams red potatoes, unpeeled,scrubbed,cut into 1-inch pieces; 454 grams rutabaga, peeled,cut into 1-inch pieces

Roasted Root Vegetables With Rosemary might be From preparation to the plate, this recipe takes roughly 5 hours and 54 minutes. Head to the store and pick up olive oil, celery root, potatoes, and a few other things to make it today.