Dinner Party Series – Part 2: Roasted Root Vegetables
INGREDIENTS
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1 pound celery root peeled and cut into large bite sized pieces
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½ pound purple carrots, unpeeled, ends removed, washed and cut into large bite-sized pieces
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½ pound parsnips, unpeeled, ends removed, washed and cut into large bite-sized pieces
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½ pound sweet potato, peeled and cut into large bite-sized pieces
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½ pound golden beets, ends and blemishes removed but leaving the rest unpeeled, cut into large bite-sized pieces
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¼ pound washed carrots peel left on, ends removed and cut into large bite-sized pieces
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¾ pound all-purpose or new red potatoes, unpeeled and cut into large bite-sized pieces
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1 pound onion, peeled, ends removed and cut into large bite-sized pieces
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6 whole peeled garlic cloves
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¼ cup currants
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½ cup extra virgin olive oil
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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2 tablespoons rosemary, chopped
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2 tablespoons fresh thyme, chopped
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4 tablespoons fresh Italian flat leaf parsley, chopped
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