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Roasted Root Vegetables

Recipe by: Dietitians of Canada

Roasting brings out the natural sweetness of vegetables and transforms them into something magical. In addition to the veggies listed below, you can also use sweet potato or squash in this recipe.

RoastedRootVegetables

Ingredients:

  • 2 lb. beets, peeled
  • 3 parsnips, peeled
  • 4 carrots, peeled
  • 6 fresh thyme sprigs
  • 3 tablespoons olive oil
  • 4 teaspoons balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Equipment:

  • Roasting pan
  • Large bowl
  • Spoon

Steps:

  1. Preheat oven to 375°F.
  2. Cut beets, parsnips and carrots into about 3/4-inch (2 cm) pieces; place in large bowl.
  3. Add thyme, oil, vinegar, salt and pepper; toss to coat.
  4. Roast in greased roasting pan, stirring once, until golden and tender, about 1 hour. Serve.

From: www.cbc.ca/bestrecipes/recipes/roasted-root-vegetables-with-thyme

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