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Roasted Root Vegetables with Rosemary
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Oven roasting root vegetables brings out their natural sweetness and rich flavor. Plus, root vegetables can be roasted in advance and kept in the fridge to make meal prep easy. Simply reheat roasted veggies on a prepared baking sheets, for 15 minutes at 450 degrees before serving.
serves 8

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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Directions

  1. Preheat oven to 400 degrees. Spray two baking sheets with nonstick spray.
  2. Combine celery root, rutabagas, carrots, parsnips, onion and rosemary in very large bowl; toss in 1/2 olive oil to coat. Season generously with salt and pepper. Set aside.
  3. In a separate bowl, toss brussels sprouts and garlic in ¼ cup olive oil. Set aside.
  4. Divide root vegetable mixture between prepared baking sheets. Place one sheet on each oven rack. Roast 30 minutes, stirring occasionally.
  5. Reverse positions of baking sheets. Divide brussels sprouts and garlic cloves and add to each baking sheet.
  6. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 30 minutes longer or until tender.
  7. Transfer roasted vegetables to large bowl and serve warm.
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