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Roasted Root Vegetables With Marcona Almonds

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Roasted Root Vegetables With Marcona Almonds

Ingredients

  • 1 small butternut squash, peeled, seeded, and cut into 6 or 8 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam or sweet potato, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut lengthwise into 6 wedges
  • 2 medium shallots, peeled and cut lengthwise into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • sea salt and freshly ground black pepper
  • 1/4 cup marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • sage-garlic brown butter, warm
  • zest from 1/2 small lemon (optional)
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Published 2014-09-09 13:30:12 (2 years ago).

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