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Roasted Root Vegetables with Rosemary




Source of Recipe


millstone






List of Ingredients



• 2 lbs carrots, peeled and cut into 2" pieces
  
• 1 celery root, peeled and cut into 1" cubes
  
• 3 parsnips, peeled and sliced into 1" pieces
  
• 2 large onions, thickly sliced
  
• 5 whole garlic cloves, peeled
  
• 3 T olive oil
  
• juice of 1 lemon
  
• 3 T fresh rosemary
  
• salt and pepper, to taste
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Place vegetables in a single layer in a large roasting pan. Drizzle with olive oil and lemon juice and stir until thoroughly coated. Sprinkle with rosemary, salt and pepper. Roast until vegetables can be pierced with a fork, about one hour.
   






Final Comments


Serves 6 to 8 as a side dish.