Roasted Root Vegetable Salad

Ingredients

• Olive Oil
• 1 pound yams, unpeeled, scrubbed, cut into 1-inch pieces
• 1 pound celery root (celeriac), peeled, cut into 1-inch pieces
• 1 pound rutabagas, peeled, cut into 1-inch pieces
• 1 pound carrots, peeled, cut into 1-inch pieces
• 1 pound parsnips, peeled, cut into 1-inch pieces
• 2 onions, cut into 1-inch pieces
• 2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
• 2 tablespoons chopped fresh thyme
• 1/2 cup olive oil
• 10 garlic cloves, peeled

Lemon Thyme Vinaigrette

• 1 diced shallot
• 1 garlic clove, minced, optional
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 1/4 cup sherry vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Fresh Chopped Thyme
• Salt and pepper

Preparation

In a blender, combine lemon juice, shallot, and garlic. Let sit a few minutes. Add vinegar, thyme, and mustard. Blend well and with motor running, add oil in steady stream. Season to taste with sea salt and ground pepper.

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.

Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Transfer roasted vegetables to large bowl, toss with vinaigrette, and then serve.