Roasted Root Vegetables with Rosemary Recipe - Details, Calories, Nutrition Information | RecipeOfHe

Ingredients

• nonstick vegetable oil spray
• 1 lb red-skinned potatoes, unpeeled , scrubbed, cut into 1-inch pieces
• 1 lb celery root ( celeriac), peeled , cut into 1-inch pieces
• 1 lb rutabagas, peeled , cut into 1-inch pieces
• 1 lb carrots, peeled , cut into 1-inch pieces
• 1 lb 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 tbsp chopped fresh rosemary
• 1/2 cup olive oil
• 10 garlic cloves, peeled