Roasted Root Vegetables with Rosemary | Publix Super Markets

Ingredients

• 1/2 pound beets, peeled, cut into 1-inch pieces
• 1/2 pound celery root, peeled, cut into 1-inch pieces
• 1/2 pound turnips peeled, cut into 1-inch pieces
• 1/2 pound carrots, peeled, cut into 1-inch pieces
• 1/2 pound parsnips, peeled, cut into 1-inch pieces
• 2 red onions, cut into 1-inch pieces
• 2 leeks (white and pale green parts only) halved and cut into 4-inch-lengths
• 2 tablespoons chopped fresh rosemary
• 1/2 cup olive oil
• 6 garlic cloves, peeled