Serves 6
Preheat oven to 350 degrees.
1 whole head radicchio, well-washed
3 parsnips, peeled and trimmed
3 carrots, peeled and trimmed
3/4 lb. white turnips, peeled and trimmed
3/4 lb. yellow turnips or rutabagas, peeled and trimmed
1 celery root, peeled and trimmed
4 beets, peeled and trimmed
1 fennel, well-washed and trimmed
3 leeks, well-washed and trimmed
1 whole garlic head, top cut off, PLUS 1 Tbls. chopped garlic
1/4 c. olive oil
2 Tbls. chopped fresh rosemary
Kosher or sea salt and freshly ground black pepper
Quarter the radicchio and set aside.
Cut all root vegetables into large pieces (2-inches). Halve fennel. Keep leeks and garlic whole. Place in a large roasting pan.
Drizzle oil, chopped garlic, rosemary, and salt and pepper (to taste) over the vegetables and mix to coat well.
Roast for two hours, adding the quartered radicchio after 1 1/2 hours cooking time.
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