Slow Roasted Fall Vegetables

Preheat oven to 325. Peel parsnips, carrots, celery root and potatoes and cut them into 1″ cubes. Slice celery and onion. Leave garlic whole in their skins. Put vegetables in one layer in 1 or 2 large baking dishes) and toss in oil so they are thoroughly coated. Sprinkle them w herbs and season to taste. Bake 1.5 hours, turning from time to time so they brown on all sides. Do not let them get too dark or they will develop a bitter taste. Serve garnished w rosemary sprigs.

Parsnips 3
Carrots 6
Celeriac (Celery Root) 1 bulb
Potato 4
Celery 5 stalks
Onion 1
Garlic 8 cloves
Olive Oil 0.5 c or more
Rosemary 1 T fresh
Thyme 1 T fresh