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Quick & Easy Oven-Roasted
Fall Vegetables
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Want a good recipe for roasted root vegetables? This healthy, vegan & gluten free version is the best.
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Use your favorite fresh or dried herbs to season the root vegetables along with salt and pepper.
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Then cut your favorite root veggies into 1/2" slices. We like carrots, baby potatoes, delicata squash & fennel.
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Roast in a hot oven for about 15-20 minutes, then flip them with a spatula and roast for 10 minutes more.
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The root veggies get tender, sweet and caramelized. That's called the Maillard reaction.
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It's an easy fall side dish even on busy weeknights.
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Try them with whatever root veggies you have.
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