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Food Ideas
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Orchard Market
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Growers
Roasted Vegetables
This is a wonderful side to the Apple–crusted Pork Loin recipe.
Kid Friendly
60–70 Minutes
20 Servings
Ingredients
5 cups cubed unpeeled red potatoes (about 1.5 pounds)
7 medium carrots, cut into 1/2 -inch slices
4 medium parsnips, peeled and cut into
½-inch slices
2 medium turnips, peeled and cut into
½-inch cubes
1 cup fresh or frozen shallots
1 medium red onion, cut into
½-inch wedges and halved
3 tablespoons butter or margarine, melted
3 tablespoons olive or vegetable oil
1 tablespoon dried thyme
2 teaspoons salt
½
teaspoon pepper
2
½ cups Brussels sprouts, halved
3 to 4 garlic cloves, quartered
Directions
In a roasting pan, combine the first six ingredients.
In a small bowl, combine the butter, oil, thyme, salt and pepper.
Drizzle over vegetables; toss to coat.
Cover and bake at 425
℉ for 30 minutes.
Add Brussels sprouts and garlic.
Bake, uncovered, for 30–40 minutes or until vegetables are tender, stirring frequently.
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