Roasted Root Vegetables

Ingredients

• 3 medium leeks
• 2 large parsnips (about 8 ounces), peeled and cut into 3-inch lengths (see note)
• 3 large carrots (about 8 ounces), peeled and cut into 3-inch lengths
• 2 large, outer celery stalks, trimmed and cut into 3-inch lengths
• 6 small red or white new potatoes (about 1/2 pound), cut in half
• 3 small yellow onions, peeled and cut in half through the core
• 20 large cloves garlic, peeled
• 3 tablespoons extra-virgin olive oil
• 2 sprigs fresh rosemary
• Salt
• Freshly ground black pepper