Roasted Root Vegetables

Vegetables to roast (choose any combination of the following):

  • potatoes, unpeeled, scrubbed, cut into 1-inch pieces
  • sweet potatoes, scrubbed, cut into 1-inch pieces
  • celery root (celeriac), peeled, cut into 1-inch pieces
  • beets, peeled, cut into 1-inch pieces
  • rutabagas, peeled, cut into 1-inch pieces
  • carrots, peeled, cut into 1-inch pieces
  • parsnips, peeled, cut into 1-inch pieces
  • onions, cut into 1-inch pieces
  • fennel bulbs, cored, cut into half-inch pieces

Add:

  • 1/4 cup olive oil
  • 10 garlic cloves, peeled
  • salt and pepper

Optional:

  • herbs, like thyme, marjoram, or rosemary
  • vinegar, like balsamic

Preparation:

Preheat to 400°F. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between heavy baking sheets, if necessary. Roast 30 minutes, stirring occasionally. Add garlic cloves to baking sheet(s).  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.