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Roasted Winter Vegetables

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Ingredients

1 acorn squash peeled, halved, seeded, & cut into 2-inch chunks

1 butternut squash peeled, halved, seeded, & cut into 2-inch chunks

1 pound sweet potatoes peeled and cut into chunks

1 pound red or russet potatoes peeled and cut into chunks

1 stalk brussles sprouts (or 2 pounds) trimmed and halved

1 large red onion peeled, halved & cut into 1-inch wedges

1 pound carrots peeled and cut into 2-inch pieces

4 large shallots sliced into 1-inch wedges

1 16oz can of chickpeas rinsed and drained

6 cloves garlic minced (or use a garlic press)

1/4 cup olive oil

1/4 cup red wine vinegar

3-4 sprig(s) rosemary (or 1-2 tsp. dried, crushed)

3-4 sprig(s) thyme (or 1-2 tsp. dried)

1 tsp. brown or granulated sugar

1/2 tsp. sea salt

1/2 tsp. freshly ground black pepper

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