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Oven Roasted Vegetables with Sage and Thyme

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Ingredients: 

7 cups of assorted root vegetables, such as carrots, sweet potatoes, celeriac, beets, and parsnips
2 cups of winter squash, such as acorn squash, butternut squash, or pumpkin
1 onion, sliced
1/3 cup extra virgin olive oil
4 sage leaves, chopped
4 thyme sprigs
salt and pepper, to taste
maple syrup, to taste


 

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