Recipe courtesy of Food Network Kitchen
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Roasted Root Vegetables
Total:
35 min
Prep:
5 min
Cook:
30 min
Level:
Easy
Total:
35 min
Prep:
5 min
Cook:
30 min
Level:
Easy

Directions

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.

Photograph by Antonis Achilleos

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