Roasted Root Vegetables with Rosemary

2 pounds carrots, peeled and cut into 2-inch pieces
1 celery root, peeled and cut into 1-inch cubes
3 parsnips, peeled and sliced into 1-inch pieces
2 large onions, thickly sliced
5 whole garlic cloves, peeled
3 Tbsp. olive oil
Juice of 1 lemon
3 Tbsp. fresh rosemary
Salt and pepper to taste

Preheat oven to 400 degrees F. Place vegetables in a single layer in a large roasting pan. Drizzle with olive oil and lemon juice and stir until thoroughly coated. Sprinkle with rosemary, salt and pepper. Roast until vegetables can be pierced with a fork, about one hour.

Serves 6 to 8 as a side dish.

Recipe used with permission from Janine MacLachlan, chef and owner of The Rustic Kitchen cooking school in Chicago, IL.