Roasted Root Vegetable Medley
Ingredients
- 8-12 carrots, peeled and cut into quarters
- 2 potatoes, cubed
- 1-2 large parsnips, peeled and
- 1 head garlic, separated into cloves and unpeeled
- 1 butternut squash, peeled, seeded and cubed
- 2 shallots, diced
- 1 celery root, chopped
- 2-3 sprigs rosemary, de-stemmed
- extra-virgin olive oil
- salt and freshly ground pepper, to taste
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