Roasted Winter Root Vegetables with Rosemary

Ingredients

1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil + 1 tablespoon
2.5 tsp salt
1 tsp black pepper
1 tbsp white balsamic vinegar
10 garlic cloves, peeled


Directions

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Lightly coat 2 large baking trays with 1 tablespoon of oil. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared trays. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Add 5 garlic cloves to each tray, and reverse positions in oven.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.

Transfer roasted vegetables to large bowl and then serve.

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.