Presented by John Nesby – Chef and owner of MorMor Bistro & Bar, Poulsbo, WA

The following recipe is a basic and simple recipe for technique and flavor ideas. As in all recipes feel free to experiment: use your own ideas and favorite fall vegetables to customize this side dish to meet your needs. Ask any vendors at the Market for ideas on suitable roasting vegetables; a good farmer is almost always a fantastic cook as well!!

Ingredients

• 1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
• 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
• 1 pound rutabagas, peeled, cut into 1-inch pieces
• 1 pound carrots, peeled, cut into 1-inch pieces
• 1 pound parsnips, peeled, cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 leeks (white and pale green parts only), cut into 1-inch thick rounds
• 2 Tbsp. chopped fresh rosemary
• 1/2 cup olive oil
• 10 garlic cloves, peeled

Directions

Position 1 rack in bottom third of oven and 1 rack in center of oven. Preheat oven to 400F. Spray 2 heavy large baking sheets with nonstick spray.

Combine all ingredients except garlic in a very large bowl; toss to coat. Season generously with salt and pepper.

Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.

Note: This recipe can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450F oven until heated through, about 15 minutes.

To serve, transfer roasted vegetables to a large bowl for presentation.