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Root Vegetable Roast

By Diana Rattray, About.com

Roasted Vegetables
Roasted Vegetables
D. Rattray
At a Glance
Cook Time : 1hr 
Course : Side Dish
Special : Easy
Type of Prep : Bake, Roast
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner
 
Use regular potatoes, cut up in 1-inch pieces, if you can't find the baby potatoes or new potatoes.

INGREDIENTS:

  • 1 stick (4 ounces) butter, melted
  • 1 1/2 pounds baby potatoes, such as Baby Dutch, or new potatoes, about 1 1/2 to 2 inches in size, halved
  • 2 small turnips, cut in 3/4-inch cubes, or use 1 medium rutabaga
  • 1 cup baby carrots, larger ones halved
  • 3 small cloves garlic, minced
  • 3 green onions, sliced
  • 1 heaping teaspoon dried parsley flakes, or 1 tablespoon fresh chopped
  • 1/4 teaspoon dried leaf thyme, crumbled
  • 1/2 to 1 teaspoon salt, or to taste
  • 1/4 to 1/2 teaspoon freshly ground black pepper
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  8. Root Vegetable Roast - Roasted Vegetables Recipe With Potatoes, Turnips, and Carrots

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