Roasted Root Vegetables

-Position 1 rack in the bottom third of your oven and 1 rack in the center of the oven.

-Preheat your oven to 400 degrees. 

-Grease 2 large heavy baking pans.

-Peel and cut into 1-inch pieces any of the following:

Potatoes

Celery root

Parsnipss

Rutabagas

-Unpeel 1 head of garlic, leaving the cloves whole.

-In a large bowl combine all the vegetables except the garlic. 

-Toss with ¼ cup olive oil and a sprinkle of fresh or dried rosemary. 

-Divide the vegetables between the baking sheets and roast for 30 minutes. 

-Stir, add the garlic, and then reverse the baking sheets in the oven.

-Continue to roast until all vegetables are tender and brown, stirring occasionally, about 45 minutes more.