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I love vegetables roasted to an intense golden colour. Combinations can vary, but make sure the veggies are all cut to the same size. You will need a large baking sheet or two.

Servings: 8


1 pound parsnips

1 pound carrots

1 pound sweet potatoes

1 fennel bulb, trimmed

2 red onions, cut in eighths

¼ cup olive oil

1 teaspoon dried rosemary

Salt and freshly ground pepper


Preheat oven to 400 F. Peel all vegetables and cut into long batons. Toss with olive oil and herbs. Season with salt and pepper.

Spread over 1 or 2 baking sheets and roast for 25 to 35 minutes, turning occasionally or until tender and browned.

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