Rroasted root vegetables

roasted root vegetables

Makes 6 gigantic servings

For garlic lovers!


3 medium leeks
2 large parsnips, peeled and cut into 3-inch pieces
3 large carrots, peeled and cut into 3-inch pieces
2 large, outer celery stalks, trimmed and cut into 3-inch pieces
6 small red or white new potatoes, cut in half
3 small yellow onions, peeled and cut in half
20 large garlic cloves, peeled
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper


Preheat oven, line a large roasting pan or cookie sheet with aluminium foil and spray with cooking oil.
Chop the darker green stems off the leeks. Cut the remaining white parts in half from top to bottom. Rinse thoroughly in cold water, making sure you get all the dirt out from between the leaves. (This is very, very important.)
In a huge bowl, combine all veggies, garlic, oil, and rosemary, salt and pepper liberally to taste. Stir thoroughly to combine. Spread everything out in a single layer on the prepared pan. (Note: you may need two.) Roast about 60 minutes, stirring occasionally, until the veggies are browned and tender. Serve hot.

NOTE: parsnips can be very thick at the top, and very thin at the bottom. If this is the case with yours, slice the thicker parts into slimmer pieces and this will ensure even cooking.



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