Ingredients

• parsnips, peeled
• 6 large carrots, peeled
• 1 celery root, peeled
• 1 rutabaga, peeled
• 1 yellow onion, peeled
• 3 tablespoons minced garlic
• 3 tablespoons dried rosemary
• 2 tablespoons extra-virgin olive oil
• sea salt and freshly ground black pepper to taste

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables.
3. Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.