Roasted Vegetables (with leek)

Adapted from Gourmet Magazine

INGREDIENTS

• • 2 leeks, white part only, cut into ½-inch slices
  • 3 turnips, peeled, cut into ½-inch cubes
  • 4-5 red potatoes, peeled, cut into ½-inch cubes
  • 2-3 Chioggia beets, scrubbed, cut into ½-inch pieces
  • 2 bay leaves
  • 3 Tablespoons extra-virgin olive oil
  • ½ teaspoon dried thyme
  • 1 head garlic, ½ inch trimmed off the top

PREPARATION

1. Preheat oven to 450 °F.
2. Combine leeks, turnips, red potatoes, and beets in a large roasting pan.
3. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
4. Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil.
5. Wrap garlic in foil and place on the oven shelf.
6. Place roasting pan next to garlic in the oven, and roast until vegetables are just tender and slightly browned about 35 minutes.
7. Unwrap garlic. Squeeze cloves from their skins, slice cloves and toss with roasted vegetables.