Roasted Winter Root Vegetables

1 bulb of Celeriac (celery root)

1 yellow onion

2 beets-any color

2 turnips

4 parsnips

4-6 multicolored carrots

3 Tablespoons of good quality olive oil

4 cloves of garlic, minced

1 shallot minced

1 Tablespoon fresh rosemary; roughly chopped

1 Tablespoon of Italian Seasoning

1 teaspoon Himalayan pink salt or sea salt

Preheat oven to 375 F.

Clean, rinse, peel, and chop all vegetables into large chunks and place in a large bowl.

Ladle olive oil over the top of the vegetables and toss until all vegetables are coated.

Add garlic, rosemary, shallot, Italian seasoning, and salt. 

Toss vegetables again until spices are roughly, evenly distributed.

Place in a roaster or covered pan and put in preheated oven.

Cook for 30 min checking to make sure root vegetables are fork tender.  If they are still hard, cook at additional 10 min increments until desired tenderness is reached.