Roasted Root Vegetables with Garlic and Rosemary

By jedrew_52

Ingredients

• 1 1/2 pounds celery root (bulbs only), peeled with a knife
• 1/2 pound medium carrots, peeled
• 1/2 pound medium parsnips, peeled
• 1 medium sweet potato, about 3/4 pound, peeled
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh rosemary leaves
• 2 teaspoons minced garlic
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Cut the celery root, carrots, parsnips, and sweet potato into 1-inch pieces. (If the parsnips are very thick, cut them lengthwise in half and remove the hard core before cutting into pieces). Bring a large pot of water to a boil. Add the celery root, carrots, and parsnips. After 2 minutes, add the sweet potato and cook until the vegetables are partially cooked, 6 to 8 minutes more. Drain well.

Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a perforated grill pan for about 10 minutes.

In a large bowl whisk the oil, rosemary, garlic, salt, and pepper. Add the vegetables to the bowl and turn to coat.

Spread the vegetables in a single layer on the grill pan and grill over direct medium heat, with the lid closed, until lightly charred and quite tender, about 10 minutes, turning occasionally. Serve warm.