Christmas Recipes - Roasted Vegetable Wedges

Ingredients:
2/3 cup (180 ml) Olive oil
3 sprigs of Fresh rosemary
5 whole Garlic cloves, unpeeled
1 lb (450 g) each of Raw beets
1 lb (450 g) Yukon gold potatoes
1 lb (450 g) Parsnips
1 lb (450 g) Carrots
1 lb (450 g) Celeriac 

Procedures:

1. Preheat the oven to 220°C, gas mark 7.
2. Heat the oil with rosemary sprigs and unpeeled garlic cloves.
3. As soon as the  oil is heat, do not let it boil, remove the [an from the heat and set aside to let the flavors infuse.
4. Peel all the vegetables and cut into wedges. Make the beet wedges thinner as they take longer to cook.
5. Spread vegetables out in a single layer in two large roasting pan and pour the infused oil over them, turning them to make sure they are well coated with the oil.
   
6. Roast the vegetables in the oven for 1 hour. Turning them over after 30 minutes. Reverse the position of the pans if they are on different shelves so the vegetable become evenly golden and caramelized.
7. When they are tender, turn them into a large bowl, season and serve warm with selection of dips.