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Roasted Root Vegetables with Rosemary

www.epicurious.com
  • 45 minutes
  • Serves 8

INGREDIENTS

1 lb

carrots

1 lb

celery root

2 tbsp

fresh rosemary

10

garlic cloves

2

leeks

1/2 cup

olive oil

2

onions

1 lb

parsnips

1 lb

red-skinned potatoes

1 lb

rutabagas