Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Roasted Root Vegetables and Leeks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 17, 2020 Rate Print Share Photo: Yuki Sugiura Prep Time: 25 mins Total Time: 1 hr 5 mins Servings: 8 Mint invigorates roasted root vegetables like potatoes, carrots, leeks, and celery root, which is also known as celeriac, in this colorful side dish. Ingredients 3 russet potatoes (2 pounds total), scrubbed, quartered lengthwise, and cut crosswise into 1 ½-inch pieces 1 large celery root (1 ½ pounds), peeled and cut into 1-inch pieces 1 bunch carrots (7 medium), peeled and cut on the bias into 3-inch pieces 3 large leeks (2 pounds total), white and pale-green parts cut crosswise into 1 ½-inch rounds, washed well, and drained ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons white-wine vinegar ⅓ cup lightly packed fresh mint leaves and small sprigs, for serving Directions Preheat oven to 375 degrees with racks in upper and lower thirds. On a rimmed baking sheet, toss vegetables with oil. Season with salt and pepper. Transfer half of vegetables to another rimmed baking sheet. Spread vegetables in a single layer. Roast, rotating baking sheets from top to bottom and front to back halfway through, until vegetables are tender and golden brown in spots, 50 to 60 minutes. Transfer to a platter and toss with vinegar. Sprinkle with mint and serve. Originally appeared: Martha Stewart Living, March 2015 Rate It Print