Recipes

Fall Roasted Root Vegetables

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Ingredients

10 carrots, peeled and cut into 1 ½-inch cubes
3 turnips, peeled and cut into 1-inch cubes
1 small butternut squash, peeled and cut into 1-inch cubes
8 garlic cloves, peeled
Olive oil

Directions

Preheat oven to 425 degrees. Add all ingredients to a 9 x 11 baking pan, drizzle with olive oil and stir. Cover with aluminum foil and bake 45 minutes. Uncover, continue to bake 15 minutes. Remove from oven and allow to cool for 5-7 minutes. Serve hot.

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