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Even finicky folks will eat their vegetables when they're tossed with seasonings and olive oil, then roasted. To save time, our home economists suggest you peel and cut the squash, rutabagas and turnips earlier in the day. Place in resealable plastic bags and chill until ready to use.
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Healthy
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Nutrition Facts: 1 cup equals 146 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 253 mg sodium, 26 g carbohydrate, 8 g fiber, 3 g protein.
Roasted Root Vegetables published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p26
By roasting root vegetables together, you bring out all the best flavors that this winter vegetable medley…
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