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Roasted Caramelized Root Vegetables

Roasted Caramelized Root Vegetables


20 pearl onions, peeled
2 medium carrots, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
1 small celery root, peeled and cut into 1-inch pieces
1 medium rutabaga, peeled and cut into 1-inch pieces
1 medium sweet potato, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1 1/2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper
1 tablespoon unsalted butter

Cooking Instructions

Preheat the oven to 400 F.

In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.

Arrange the root vegetables in a single layer on a baking sheet and dot with the butter.

Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden. Serve immediately.

Roasted Caramelized Root Vegetables Recipe © 2003 Maria Helm Sinskey. All rights reserved.

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