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Roasted Root Vegetables
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Servings
4
Ingredients
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4 oz shallots, quartered
1 1/2 cup carrots, sliced
1/2 cups turnip wedges
1 1/2 cups golden beet wedges
2 Tbs olive oil
2 Tbs maple syrup
2 tsp fresh rosemary, chopped
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Preheat oven to 450 degrees F.
Place shallots, carrots, turnips and beets on a foil-lined baking sheet coated with non-stick cooking sprat.
Drizzle with olive oil and toss to coat. Bake for 20-25 minutes.
Add maple syrup, rosemary, salt and pepper. Stir to combine. Bake another 10-15 minutes or until tender.
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