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Roasted Root Vegetables with Kale
- 2-3 heaping tablespoons Ginger
- 1 large butternut squash
- 1 large acorn squash
- 1 medium turnip
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh Thyme
- Balsamic vinegar (for drizzling)
- 1 bunch kale (stems removed and torn into bite-sized pieces)
- olive oil
- Quinoa (optional)
- Sesame seeds (toasted)
Directions:View on PBS Food
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