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Roasted vegetables

Makes 4 - 6 servings

This is a colorful way to eat root vegetables that tastes great!



4 Potatoes

1 Beets

2 Parsnips

2 Carrots

2 Tbsp. Olive oil

salt, to taste



Peel and slice the vegetables. Toss lightly with olive oil and salt. Keep the beets separate as they will color the other vegetables. Roast at 225°C for 20 – 30 minutes, until the vegetables are tender.

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