Irish Root Vegetable Medley

Ingredients, Serves 8-10:

• 8 carrots
• 4 turnips
• 12 fingerling potatoes
• 1 rutabaga
• 1 large parsnip
• 2 medium onions
• 2 kohlrabi bulbs
• 1 celery root (celeriac) bulb
• 1 whole head garlic
• 2 or 3 sprigs fresh rosemary, sage, or thyme
• Extra-virgin olive oil (EVO)
• Salt and pepper to taste
• Chopped fresh parsley or chives, for garnish

I made this for a St. Patrick's Day party and it was a hit!  Healthy too!

First pre-heat the oven to 400º F.  Now, prepare all the root vegetables.  You need to peel the carrots, turnips, rutabaga, parsnip, kohlrabi and celery root.  Chop them all up (including the potatoes) into roughly same size pieces.  Separate the garlic head into individual cloves.  You can optionally peel them or leave them unpeeled.

Put all the vegetables and the herb sprigs in a large baking dish. Drizzle generously with olive oil, season well with salt and black pepper, and toss them with your hands to coat them evenly.  Put the baking dish in the oven and cook for roughly 45 minutes, stirring occasionally to ensure even roasting, until the vegetables are golden brown and tender enough to be easily pierced with a fork. Present the vegetables in their baking dish or transfer them to a dinner platter, garnishing with freshly chopped parsley or chives just before serving.  Enjoy!

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