Slow Roasted Fall Vegetables

Directions

1. 1
   Preheat the oven to 325 degrees.
2. 2
   Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes.
3. 3
   Slice the celery and onion.
4. 4
   Leave the garlic cloves whole in their skins.
5. 5
   Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated.
6. 6
   Sprinkle them with rosemary, thyme, salt and pepper.
7. 7
   Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides).
8. 8
   Do not let them get too dark or they will develop a bitter taste.
9. 9
   Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.