Roasted Root Vegetables with Rosemary · Side Dishes · Outpost Natural Foods
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- Nonstick vegetable oil spray
- 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
- 1 onion, cut into 1-inch pieces
- 2 tablespoons chopped fresh rosemary
- Salt and pepper to season
- 1/2 cup + ¼ cup olive oil
- 1 pound brussels sprouts, tough outer leaves removed, then cut in half
- 10 garlic cloves, peeled
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