Recipe for Roasted Root Vegetables with Rosemary 
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Yield:
8
Ingredients:
Amount Ingredient
Nonstick vegetable oil spray as needed
1 lb red-skinned potatoes unpeeled, scrubbed,
and cut into 1" pieces
1 lb celery root peeled, and
cut into 1" pieces
1 lb rutabagas peeled, and
cut into 1" pieces
1 lb carrots peeled, and
cut into 1" pieces
1 lb parsnips peeled, and
cut into 1" pieces
2 x onions cut 1" pieces
2 x leeks, white and pale green parts only cut 1"-thk rounds
2 tbl chopped fresh rosemary
1/2 cup olive oil
Instructions:
Instructions: Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400 degrees. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper.

Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

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 degrees oven until heated through, about 15 minutes.)

Transfer roasted vegetables to large bowl and then serve.

This recipe yields 8 servings.

Comments: Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

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