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Roasted Fall Root Vegetables

Roasted Fall Root Vegetables

Preparation Time:
Cooking Time:

Makes: 6-8 servings

Ingredients:

1/2 lb (250 g) potatoes
1/2 lb (250 g) sweet potatoes
1/2 lb (250 g) carrots
1/2 lb (250 g) beets
1 cup (250 mL) chopped onions
1 clove garlic, minced
1/4 cup (50 mL) CRISCO® Canola Oil
1/2 tsp (2 mL) dried thyme
salt and pepper to taste

Directions:

1. Heat oven to 375°F (190°C). Line baking sheet with parchment paper.
2. Peel and cut potatoes, sweet potatoes, carrots and beets into 1/2-inch (1.5 cm) cubes. Place in large bowl. Add remaining ingredients. Toss to mix well. Place in a single layer on prepared baking sheet.
3. Bake 40-45 minutes or until vegetables are slightly browned and can be easily pierced with a fork.

January 01, 1900

Note:

1. Any variety of root vegetables, such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams or beets, can be used in any combination. Use more or less as desired

Featured Products:

Canola Oil
Canola Oil

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Recipe Booklet Download

Sundae Fun Day. Spring into baking. Spring into baking. Bick's Dressed for the Holidays Recipe booklet Simply Homemade Fall 09 booklet Simply Homemade Spring 09 booklet Simply Homemade Spring 09 booklet Europe's Best Veggie Recipes booklet Europe's Best Fruit Recipes booklet Bick's Dressed for Summer Recipe booklet

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