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Autumn Roasted Vegetables


Autumn Roasted Vegetables Recipe

Ingredients:
  • 3 cups white creamer potatoes, sliced in half
  • 2 cups peeled white sweet potatoes, cut into 1-inch cubes
  • 2 cups peeled butternut squash, cut into 1-inch cubes
  • 1 cups peeled red garnet sweet potatoes, cut into 1-inch cubes
  • 1 large peeled acorn squash, cut into 1-inch cubes
  • 2 cups peeled red boiler onions, whole
  • 1 cup peeled white boiler onions, whole
  • 10 peeled cloves garlic, whole
  • 3 to 4 tablespoons olive oil
  • Coarse salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh thyme, chopped
  • 5 sprigs fresh thyme, tied with kitchen twine, for garnish
Directions:
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