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Roasted Root Vegetables


7 large carrots, sliced at a diagonal

2 large sweet potatoes, peeled and cut into 1-inch cubes

3 medium-sized beets cut into 1-inch cubes

3 cloves of garlic, thinly sliced

1 1/2 tablespoons fresh rosemary chopped

1/2 tablespoon fresh thyme chopped

1/4 cup butter, melted

Salt and pepper to taste



Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. In a large bowl add the carrots, sweet potatoes and beets. Add the garlic, rosemary, and thyme, then pour over the melted butter. Season with salt and pepper and toss well to coat.

Spread the root vegetables over the foil-lined baking sheet so they are in a single layer and place in the oven for 40-45 minutes or until tender and lightly caramelized on the outside, shaking the tray and tossing them around a couple of times to ensure even cooking.


Recipe inspired by: Slim Palate

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