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Printed Book:

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Roasted Root Vegetables and Herbs

Preheat oven to 425 degrees F.

 

Scrub or peel the vegetables according to type and taste. Chop all vegetables and shallots into large bite-sized chunks (pearl onions can be left whole). Place vegetables and onions in a large roasting pan. Sprinkle with olive oil, sea salt and pepper, and toss to evenly coat. Spread the herb sprigs among the vegetables in the pan. Roast until vegetables are golden, crisp and tender, about 45-55 minutes.

Ingredients:

1)

mixed root vegetables (purple yams, sweet potato, parsnips, carrots, turnips, etc.): 2.5 lb

2)

shallots or pearl onions: 8 oz

3)

olive oil : 1.5 tablespoon

4)

sea salt: 1 teaspoon

5)

black pepper: 1 teaspoon

6)

sprigs fresh thyme: 3

7)

sprigs rosemary: 3

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