INGREDIENTS
3/4 lb
All-purpose or new red potatoes
1/2 lb
Carrots, purple
1/4 lb
Carrots peel left on
1 lb
Celery root
1/4 cup
Currants
6
Garlic cloves, whole
1/2 lb
Golden beets
4 tbsp
Italian flat leaf parsley, fresh
1 lb
Onion
1/2 lb
Parsnips
2 tbsp
Rosemary
1/2 lb
Sweet potato
2 tbsp
Thyme, fresh
1 tsp
Black pepper, freshly ground
2 tsp
Kosher salt
1/2 cup
Olive oil, extra virgin