Roasted Root Vegetables

• Whatever root vegetables are available: Potatoes, carrots, sweet potatoes, parsnips, turnips, rutabega, onions, celeriac (aka celery root), leeks (whites and lightest green part only), brussel sprouts (ok, that's not a root), etcetera. Some of my favorite combinations are: potatoes-and-onions, carrots-and-parsnips, and all-the-vegetables-you-can-find-mixed-together.
• 1/3 cup or more olive oil depending on quantity of vegetables
• 1 to 3 sprigs rosemary, leaves pulled off the tough stem
• 2-5 cloves garlic, minced or pressed
• Salt and pepper to taste

1. Preheat oven to 450°
2. Cut all the vegetables (except brussel sprouts, which you cook whole) into similar-sized pieces. I like to make all the pieces about the size of large steak-fries. If you use onions, slice them into wedges so that the slices are held together by the tough area at the root end.
3. If you are using potatoes, boil the slices for 5 minutes and drain. Potatoes cook slower than the other vegetables, so this will help them catch up.
4. Mix oil, garlic, and rosemary in a small bowl or jar.
5. Place all vegetables in a roasting pan or lasagne pan (or two if you have a lot). Toss in the oil mixture, and add the salt and pepper.
6. Roast in oven about 40 minutes or until done, stirring every 10 minutes.
7. Eat!