1. Preheat the oven to 400°F. Arrange all the vegetables in 3 or more large roasting pans, drizzle with the olive oil, and sprinkle with salt and pepper. Using your hands, toss the vegetables so that all of them are evenly coated. Break up 1 of the rosemary sprigs and distribute it over the vegetables, or sprinkle the dried rosemary over them.
2. Roast until the vegetables are brown and tender, turning them once or twice to avoid sticking, about 1 hour. Transfer to a large platter and serve warm, with a sprig of rosemary on top.
TO MAKE AHEAD: Let cool completely and store at room temperature for up to 4 hours, or covered in the refrigerator for up to 3 days. Bring to room temperature before reheating.
TO REHEAT: Reheat in a preheated 350°F oven for 10 to 15 minutes.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Carmelized Roasted Vegetables recipe is from the From Our House to Yours Cookbook. Download this Cookbook today.
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