Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 large knob celery root, peeled and cut into 1-inch chunks; 8 carrots, peeled and cut in 1-inch rounds; 10 small whole onions, peeled; 4 large russet potatoes, peeled and cut into 1-inch chunks; 2 tablespoons fresh rosemary leaves; 1/2 cup olive oil; Coarse salt and freshly ground pepper to taste; 1 cup chicken stock, preferably homemade

8 ingredients

11 steps

Ingredients

1 large knob celery root, peeled and cut into 1-inch chunks
8 carrots, peeled and cut in 1-inch rounds
10 small whole onions, peeled
4 large russet potatoes, peeled and cut into 1-inch chunks
2 tablespoons fresh rosemary leaves
1/2 cup olive oil
Coarse salt and freshly ground pepper to taste
1 cup chicken stock, preferably homemade

Directions

1

Preheat oven to 375 degrees.
2

Put all the vegetables into a large roasting pan.
3

(Use two pans if all the vegetables cannot be placed in one layer.)
4

Sprinkle the rosemary leaves on top.
5

Sprinkle the oil over the vegetables.
6

Season them with salt and pepper and roll them around the pan so that all of them become thoroughly coated with the oil.
7

Add the chicken stock.
8

Roast, stirring from time to time, until the vegetables are tender and lightly browned (about one hour).
9

Turn the vegetables so that they brown on all sides and do not stick to the pan.
10

Add a few spoonfuls of extra stock or water if the vegetables are in danger of burning.
11

When the vegetables are cooked, the only liquid in the pan should be the oil.