Roasted Root Vegetables and Leeks

Name: Roasted Root Vegetables and Leeks
Prep time: 25 min
Total time: 1 h 5 min
Ingredients: 3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 1/2-inch pieces; 1 large celery root (1 1/2 pounds), peeled and cut into 1-inch pieces; 1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces; 3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 1/2-inch rounds, washed well, and drained; 1/4 cup extra-virgin olive oil; Coarse salt and freshly ground pepper; 2 tablespoons white-wine vinegar; 1/3 cup lightly packed fresh mint leaves and small sprigs, for serving

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Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish.

Martha Stewart Living, March 2015

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Roasted Root Vegetables and Leeks

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Roasted Root Vegetables and Leeks

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