Roasted Root Vegetables

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
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  1. Cut 1 pound each carrots and parsnips and 2 bulbs celery root into 3/4-inch chunks. Toss with 4 tablespoons melted butter, and salt and pepper on a rimmed baking sheet. Roast at 400 degrees F until tender and golden, 30 minutes. Sprinkle with chopped parsley.

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