Roasted Fall Vegetables

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
723
FAT
40%
CHOL
0%
SOD
13%

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Ingredients for 6 servings

2 sweet potatoes, washed, cut in 1-inch cubes, about 4 cups

5 tablespoons olive oil, divided

1 teaspoon thyme leaves

1 teaspoon brown sugar

4 yellow beets

Salt to taste, divided

Freshly ground black pepper to taste, divided

4 red beets

1 medium butternut squash, peeled, cut in 1-inch cubes, about 4 cups

1 container cipollini onions, about 16 pieces, peeled and ends trimmed

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