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Roasted Root Vegetables Recipe


Root vegetables are high in fiber and help to help you eat less. This is another choice instead of sweet pototoes with marshmellows or mashed pototoes. Well seasoned you won't miss the other vegetables and may think of your own special vegetable dish.
Roasted Root Vegetables

1 T. Olive oil
1 red onion, sliced and peeled
4 cloves garlic, peeled and cut in half
2 Carrots
1 turnip
1 yam or sweet potatoe, peeled and diced
2 parsnips, peeled and diced
1 t.dried rosemary
1 t. dried thyme
1 t, dried sage
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar

Preheat oven to 375 degrees. Spray a baking sheet with your favorite nonstick cooking spray, like olive oil. Combine all ingredients in a large mixing bowl,be sure to toss and coat vegetables. Place mixture on baking sheet. Bake 30 minutes turning vegetables every 10 minutes until vegetables are tender. Drizzle with vinegar before serving.

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Content copyright © 2013 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.



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