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Roasted Root Vegetables 2 Recipe

Ingredients
  • 8 ounces rutabagas, peeled and cut into 1/2 inch slices or half moons
  • 8 ounces turnips, peeled and cut into 1/2 inch slices or half moons
  • 8 ounces carrots,, peeled and cut into 1/2 inch slices or rounds
  • 8 ounces parsnips peeled and cut into 1/2 inch slices or rounds
  • 8 fresh sage leaves
  • 4 or more garlic cloves
  • 4 1/2 teaspoons olive oil
  • salt and pepper
Directions
Preheat oven to 375. Toss together all ingredients and spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender. Cook 50 to 60 minutes.
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