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Thanksgiving roasted fall vegetables

by The 100 Companies

Roasted fall vegetables with carrots, pearl onions (blanched and peeled), red onions, parsnips and rutabaga make a savory and sweet side dish. Roast whole garlic cloves and baby portobello mushrooms on a separate baking sheet because they cook in half the time.

Cut the veggies to about the same size for even cooking. Toss in olive oil, salt and pepper, and roast on a baking sheet at 425F for about an hour, stirring every 15-20 minutes. Mash the roasted garlic cloves in a separate bowl with rosemary, sage and thyme, then add the roasted veggies and stir to coat. Enjoy!

– Katie Betz, C2 Communications

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