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This is hearty vegetarian fare that takes full advantage of vegetables available during winter.

Whole Living, January/February 2012

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Credit: Bryan Gardner

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Servings:
4
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Ingredients

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Directions

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  • Heat oven to 425 degrees. On a rimmed baking sheet, toss leek, garlic, rutabaga, parsnips, carrots, sweet potato, and brussels sprouts with olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper.

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  • Roast, tossing once, until golden brown and tender, 25 to 30 minutes. Remove from oven and stir in beans.

  • Roast until beans are crisped, about 5 minutes more. Toss vegetables with 1 teaspoon vinegar and drizzle with oil.

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