Roasted Winter Vegetables

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
138
FAT
17%
CHOL
0%
SOD
3%

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Ingredients for 8 servings

3 tablespoons extra-virgin olive oil, plus more for sheets

1 medium acorn squash, cut into 1-inch wedges

1 pound turnips, peeled and cut into 1-inch pieces

1 pound parsnips, peeled and halved lengthwise (quartered if large)

1/2 pound shallots, halved

1 head garlic, cloves broken apart and left unpeeled

Coarse salt and ground pepper

8 sprigs thyme

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