Roasted Root Vegetables
Recipe by Lydia Bastianich
Makes 6 servings

3 medium leeks (about 10 ounces)
2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note)
3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths
2 large, outer celery stalks, trimmed and cut into 3-inch lengths
6 small red or white new potatoes (about 3/4 pounds), cut in half
3 small yellow onions (about 6 ounces pound), peeled and cut in half through the core
20 large garlic cloves, peeled
3 tablespoons extra virgin olive oil
2 sprigs rosemary
Salt
Freshly ground black pepper

Preheat the oven to 400 degrees Fahrenheit. Trim the dark green parts from leeks and cut the whites in half lengthwise. Trim the root ends of the leeks, leaving enough of the root core intact to hold the leek halves together. Rinse the leek halves under cold water, separating the layers to rinse out any grit from between them. Place all the vegetables, the garlic, olive oil and rosemary in a large bowl. Season generously with salt and pepper and toss until the vegetables are coated with oil. Transfer the vegetables to a 13 x 9-inch roasting pan. Roast until they are tender and well browned, about 1 hour, removing the pan from the oven and stirring the vegetables gently several times during the roasting so they cook and brown evenly.