Roasted Root Vegetables

• 2 large red-skinned sweet potatoes (yams), cut into 11/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
• 2 large fennel bulbs, cored, cut into 1/3-inch-thick wedges
• 1 large celery root (celeriac), peeled, cut into 1 1/4-inch-long by 1/2-inch-wide by 1/2-inch-thick strips
• 20 large garlic cloves, peeled
• 1 tablespoon dried sage leaves
• 6 tablespoons olive oil
• 2 bunches green onions, cut into 1-inch pieces
• 1/3 cup (about) vegetable stock or canned vegetable broth

1. Preheat oven to 375F.
2. Combine first 5 ingredients in large bowl.
3. Sprinkle generously with salt and pepper.
4. Add olive oil and toss to coat.
5. Spread vegetables out on large rimmed baking sheet.
6. Roast vegetables until almost tender, stirring occasionally, about 50 minutes.
7. Mix green onions and stock into vegetables.
8. Bake until vegetables are just tender, about 15 minutes longer.

redskinned, fennel bulbs, celery root, garlic, sage, olive oil, green onions, vegetable stock

Taken from www.epicurious.com/recipes/food/views/roasted-root-vegetables-103145 (may not work)