Ingredients
Scale
- 2 lbs. total of fresh vegetables like: beetroot, parsnips, celery root and carrots
- 4 – 5 Tbsp. good olive oil
- 8 cloves of garlic, peeled and slightly crushed
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 F.
- Scrub the root vegetables very clean.
- Cut into wedges or batons about 1 inch thick, keeping everything around the same size.
- Toss with olive oil, garlic, salt and pepper. (Season generously.)
- Roast on a baking sheet for 30 – 40 minutes, until cooked through and caramelized.
- Serve warm.