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Oven-roasted vegetables

May 6, 2009

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Serves 4

3 parsnips
1 rutabaga
3 purple-topped turnips
4 carrots
2 large onions, cut into wedges
4 tablespoons unsalted butter, melted
Salt and pepper, to taste

1. Set the oven at 350 degrees. Cut the parsnips, rutabaga, turnips, and carrots into 1-inch chunks. In a large bowl, toss the vegetables with the onions, butter, salt, and pepper. Spread the vegetables out on a rimmed baking sheet.

2. Roast the vegetables for 50 minutes or until tender and slightly caramelized at the edges.

Adapted from "Fresh & Honest"