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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. carrots (peeled)
- 1 lb. parsnips (peeled)
- 1 1/2 lb. potatoes (multicolor mini)
- 1 butternut squash (small, skin removed, or 1 package of peeled, cut up squash)
- 5 shallots (outer skin removed, cut length wise)
- 1 head garlic (skin removed and cloves separated)
- 3 Tbsp. olive oil
- 1 1/2 tsp. pepper
- 2 tsp. salt
- 2 Tbsp. fresh rosemary (chopped, or thyme if preferred)
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Reviews(3)
Yummly User 5 years ago
The taste was great!
Yummly User 5 years ago
Very good. The combination of vegetables works well together. I did have to allow extra time for the vegetables to get cooked.
Yummly User 5 years ago
Very delicious! I bought the prepackaged butternut squash and baby carrots, so it was super simple to put together. I used rosemary and used a little more than the recipie called for. These veggies are perfected cooked and seasoned and highly recommended with any dish.