Slow Roasted Fall Vegetables

• 3 parsnips
• 6 carrots
• 1 bulb celery root
• 4 potatoes
• 5 stalks celery
• 1 onion
• 8 whole cloves garlic
• About 1/2 cup olive oil (or more as needed)
• 1 tablespoon fresh rosemary leaves
• 1 tablespoon fresh thyme leaves
• Coarse sea salt and freshly ground pepper to taste
• Rosemary sprigs to garnish

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

parsnips, carrots, celery, potatoes, stalks celery, onion, garlic, olive oil, rosemary, thyme, salt, rosemary

Taken from cooking.nytimes.com/recipes/182 (may not work)