A delightful medley of roasted root vegetables infused with fresh herbs for a comforting and flavorful side dish.
Preheat your oven to 400°F and prepare two baking sheets by lightly greasing them with oil.
Preheating the oven ensures even cooking from the start.
Peel and chop the celery root, carrots, parsnips, onions, and leeks into similar-sized pieces.
Uniform pieces help the vegetables cook evenly.
In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until well coated.
Ensure all vegetables are evenly coated for consistent roasting.
Spread the vegetables evenly on the prepared baking sheets, ensuring they are in a single layer.
Avoid overcrowding the baking sheets to allow proper roasting.
Place the baking sheets in the oven and roast for 30 minutes, stirring halfway through.
Stirring prevents sticking and promotes even browning.
Add the garlic cloves to the baking sheets and continue roasting for another 20 minutes, or until the vegetables are tender and golden.
Adding garlic later prevents it from burning and enhances its flavor.
Transfer the roasted vegetables to a serving dish and garnish with fresh rosemary sprigs.
Serve immediately for the best flavor and texture.
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