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V Roasted Roots & Rosemary

Nonstick vegetable oil spray
½ pound red-skinned potatoes, unpeeled, scrubbed, cut into 1½ -inch pieces
½ pound celery root (celeriac), peeled, cut into 1½ -inch pieces
½ pound rutabagas, peeled, cut into 1½ -inch pieces
½ pound carrots, peeled, cut into 1½ -inch pieces
½ pound parsnips, peeled, cut into 1½ -inch pieces
2 onions, cut into 1½ -inch pieces
2 tablespoons chopped fresh rosemary
1/3 cup olive oil
10 garlic cloves, peeled

NOTE: Use what you have for this very basic recipe. If you don’t have carrots or parsnips, use a sweet potato or two. Forget the potatoes and use a gigantic rutabaga. Add leeks. Use a couple of beets or turnips. If you don’t have rosemary, omit it or try a lesser amount of dried herbs, for example, a teaspoon of dried thyme.

Preheat oven to 400°F. Spray a heavy large baking sheet with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss so that all vegetables are coated in olive oil. Season generously with salt and freshly ground pepper. Arrange vegetable mixture in a single layer on a baking sheet and roast 30 minutes, stirring occasionally. After 30 minutes, add garlic cloves to baking sheet.

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 or platter. Serves 4.