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Roasted Vegetable Platter


Roasted Vegetable Platter Recipe

Ingredients:
  • 1 3-pound butternut squash
  • 4 red onions, peeled, each cut into 8 wedges through root end
  • 3 fresh fennel bulbs, trimmed, each cut into 8 wedges through root end
  • 1 pound medium Jerusalem artichokes (also called sunchokes),* peeled, halved
  • 6 medium beets, peeled, each cut into 8 wedges
  • 3 tablespoons chopped fresh thyme, divided
  • 2 1/2 tablespoons chopped fresh rosemary, divided
  • 8 tablespoons olive oil, divided
  • Nonstick vegetable oil spray
Directions:
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