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  • Roasted Root Vegetables

    2 posts, 2 voices, 994 views, started Jul 22, 2009

    Posted on Wednesday, July 22, 2009 by Denise Richardson

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    • Diamond
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      ROASTED ROOT VEGETABLES

      INGREDIENTS:
      1 tablespoon olive oil
      1/2 pound peeled and cubed sweet potatoes
      1 pound peeled and cubed turnips
      10 cloves unpeeled garlic
      1 pound chopped onions
      2 teaspoons crumbled sage
      1/2 pound peeled and cut carrots
      2 teaspoons crumbled rosemary  

      DIRECTIONS:
      Preheat oven to 450 degrees. Heat a large heavy roasting
      pan in oven for 15 minutes. Coat pan with half the oil and
      add vegetables, garlic and herbs. Drizzle remaining oil
      over vegetables in pan. Season with salt and pepper to taste.
      Seal tightly with aluminum foil and roast in oven for 30
      minutes. Remove foil and roast 15-20 minutes more, or until
      vegetables are tender.



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