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Jewel Roasted Vegetables


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4 medium beets - used red and yellow beets

1 1/2 pounds carrots

1 1/2 pounds Brussels sprouts

8 large cloves garlic, unpeeled

3 tablespoons olive oil

1 tablespoon fresh thyme, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

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