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Roasted Root Vegetable Medley Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 or 2 large beets, peeled and cut into thick wedges

1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters

2 or 3 sprigs fresh rosemary, sage, or thyme

6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves

1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices

1 whole head garlic, separated into cloves, unpeeled

Freshly ground black pepper

1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices

8 to 12 baby turnips, peeled

Extra-virgin olive oil

1 or 2 kohlrabi bulbs, peeled and cut into thick wedges

8 to 12 slender carrots, peeled and trimmed


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