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Source: Fabulous Food Associations

Roasted Winter Vegetables
Serve this savory dish with roast chicken or pork.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
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1/3 cup Vegetable Oil
3 medium onions, peeled and cut in half lengthwise
1 turnip, peeled and cut into wedges
1 cup diced celery
12 small red potatoes, cut in half
6 carrots, peeled and cut in half lengthwise
6 parsnips, peeled and cut in half lengthwise
2 teaspoons poons dried rosemary
2 small beets, unpeeled, with roots and stems attached
1 fennel bulb, outer leaves removed
1 bunch asparagus, bottoms trimmed

Preheat oven to 350 degrees. Spread half the oil in a large baking pan and arrange the first six vegetables in a single layer. Season with salt, pepper and rosemary. Cover with aluminum foil and roast for 30 minutes.

While the vegetables roast, boil water in a medium saucepan. Add the beets, return to a boil, cover and simmer for 30 minutes. Drain and when cool, remove skins, tops and stems. Cut beets into wedges. Remove pan from oven and add the beets, fennel and asparagus spears. Turn to coat all the vegetables in the oil.

Return pan to oven. Roast for another 30 minutes. When tender, drain on paper towels to remove excess oil. Serve immediately.

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