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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
PREPARATION:
In a 2 to 3-quart baking dish, toss vegetables and herbs with the melted butter. Bake for 45 minutes. Uncover and increase heat to 425°. Bake for another 15 to 20 minutes, stirring once, until vegetables are tender and lightly browned.
Serves 6 to 8.
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