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rooty roasted vegetables

1/13/2014

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What to do with all these roots?  Roast 'em!  Cut carrots, sweet potatoes, parsnips, and leeks into equal-sized pieces.  Cut your beet roots a little smaller, as they tend to take longer to cook.  Toss everything together in a shallow roasting pan.  Drizzle with a bit of olive oil, sprinkle with a little salt and pepper, and roast in a 400 degree oven for about 20 minutes.  Flip it all over and around, and roast another 10-15 minutes, until the vegetables are tender and look slightly browned.  When they're done, I like to drizzle them with a little balsamic vinegar and shower them with chopped celery leaves.

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