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    Roasted Winter Vegetables

    Source of Recipe


    List of Ingredients

    1 turnip
    1 sweet potato
    1 butternut squash
    1/3 cup olive oil
    1 Tbsp. + 1 tsp. red wine or balsamic vinegar
    1 1/2 tsp. dried rosemary
    1/2 tsp. fennel seeds (Crush rosemary and fennel with a mortar and pestle if desired)
    1/4 tsp. salt
    1/8 tsp. black pepper


    Preheat oven to 425 degrees F. Peel and cut vegetables into 1" cubes. Put in a large bowl. Mix rest of ingredients in a measuring cup or small bowl. Pour over vegetables and mix. Transfer to a 9"x13" baking pan. Bake for 30 minutes, stirring about every 10 minutes.




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