Recipe courtesy of Mary Sue Milliken and Susan Feniger

Roasted Root Vegetables

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  • Level: Easy
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.
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