Roasted Root Vegetables Recipe

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Nutrition per serving    (USDA % daily values)
CAL
119
FAT
1%
CHOL
0%
SOD
22%

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Ingredients for 6 servings

1/2 pound celery root, peeled and cut into rough 1 inch chunks

1/2 pound butternut or other firm squash, peeled and cut into rough 1 inch chunks

1/2 pound parsnips, peeled and cut into rough 1 inch chunks

1/2 pound rutabaga, peeled and cut into rough 1 inch chunks

1/2 pound beets, boiled, skin removed, and cut into rough 1 inch chunks

1/2 teaspoon freshly ground black pepper

2 cloves garlic, finely chopped

3/4 teaspoon salt

1 onion, coarsely chopped

1/2 bunch fresh oregano, leaves only, coarsely chopped

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