Roasted Root Vegetables

1 lb carrots, medium dice
1/2 lb parsnips, medium dice
1/2 c onion, small dice
1/2 c leeks, sliced
1 tbsp fresh garlic, slivered
1/4 c medium quality olive oil for roasting
Salt and pepper to taste

3 tbsp high quality olive oil for finishing
3 tbsp parsley, chopped

Toss the vegetables with cooking grade olive oil, salt, and pepper. Roast at 375 about 30 minutes or until nicely browned and tender. Drizzle with Lucini or other high-end olive oil, add parsley and adjust salt and pepper to taste.