Roasted Root Vegetables - www.scliving.coop
Delicious, nutritious and oh-so-easy to make.
Keywords
- Belinda Smith-Sullivan
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Ingredients
- 3–4 beets (red or golden) trimmed
- 1 large parsnips, peeled
- ½ pound red potatoes, peeled
- 3 large carrots, peeled
- 1 large yam (or sweet potato), peeled
- 2 small red onions, peeled and cut into quarters
- ¼ cup garlic-infused olive oil
- Kosher salt
- Fresh ground black pepper
- 2 tablespoons fresh thyme leaves
- 3–4 rosemary sprigs
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