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Roasted Root Veggies

Updated: Jan 3, 2023


Any root vegetable (sweet potatoes, potatoes, beets, parsnips, carrots, onions, etc Squashes, Brussel sprouts, asparagus, etc Olive oil Salt and pepper


Peel and cut into bites sized pieces, toss in olive oil to coat lightly, sprinkle with salt and pepper.

Roast at 350 degrees until lightly brown and tender. Time varies by the density of the vegetable. Root vegetables take longer than green vegetables.

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