The great things about this recipe is you can go to the market and pick up the veggies that look good, no rules. Use any combination of the vegetables listed below. So, go ahead and put your own spin on this dish of roasted root veggies- maybe all beets, or how about a mixture of Yukons and turnips.

Roasted Root Vegetables 
Makes 4 servings 

chefgeorgehirsch.com | From George Hirsch Living it UP! TV series  

3 medium leeks, split, washed and cut into 3-inch pieces 
1 large parsnip, peeled and cut into 3-inch lengths (see note)
3 large carrots, peeled and cut into 3-inch lengths
4 large beets
8 small Yukon or red potatoes, scrubbed with skins on
1 cup shallots, peeled 
1 white turnip, quartered
2 heads garlic, quartered do not peel
3 tablespoons extra virgin olive oil
2 sprigs rosemary
2 teaspoons Sea Salt
Freshly ground black pepper

Preheat the oven to 400 degrees Fahrenheit. 

Trim the dark green parts from leeks and cut the whites in half lengthwise. Trim the root ends of the leeks, leaving enough of the root core intact to hold the leek halves together. Rinse the leek halves under cold water, separating the layers to rinse out any sand from between them. Place all the vegetables, the garlic, olive oil and rosemary in a large bowl. Season generously with sea salt and pepper and toss until the vegetables are coated with oil. 

Place the vegetables in a roasting pan. Roast for 30 minutes until they begin to brown, then lower the oven temperatre to 350 degrees. Roast vegetables until tender and well browned, about 1 1/2 hours, removing the pan from the oven and stirring the vegetables gently several times during the roasting so they cook and brown evenly.