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Roasted Beets and Veggies

  • 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
  • 1 butternut squash, peeled and seeded
  • 1 large yam, peeled
  • 1 large parsnip, peeled
  • 1 large carrot, peeled
  • 1/2 red onion
  • 6 - 8 whole garlic cloves
  • 3 tbsp fresh thyme leaves
  • 3 tbsp fresh rosemary
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.

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Oakland, CA
This website is based on the opinions of Noah Volz and/or Rhythm of Healing, unless otherwise noted. The information is presented for educational purposes only and is not intended to diagnose or prescribe, nor to prevent, treat, mitigate or cure such conditions.
These statements have not been evaluated by the Food and Drug Administration.

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