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Roasted Vegetables

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

Roasted Vegetables

Source: Body+Soul, January/February 2010

Ingredients

  • Cubed hard vegetables (carrots, parsnips, potatoes, beets, winter squash, sweet potatoes)
  • Olive oil
  • Herbs (rosemary or thyme)
  • Salt and pepper

Directions

  1. Toss cubed hard vegetables (carrots,
    parsnips, potatoes, beets, winter squash, sweet
    potatoes) with olive oil and some herbs
    (rosemary or thyme). Drizzle with olive oil and
    season with salt and pepper. Roast for 1 hour,
    stirring once or twice for even cooking.

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