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Roasted Root Vegetables

Ingredients:

sweet potatoes, carrots, turnips, parsnips, and shallots

Directions:

1. At 425, roast the following vegetables in large chunks – sweet potatoes, carrots, turnips, parsnips, and shallots (or substitute some others).
2. Drizzle with olive oil, and 2-4 chopped garlic cloves, thyme, salt and pepper.
3. Turn once or twice while cooking; cook until tender and browned at edges (35-40 min).