Roots Platter

I N G R E D I E N T S

Serves 4.

  • 1 Sweet Potato, cut into wedges
  • 1 Russet Potato, cut into wedges
  • 2 Parsnips, cut into wedges
  • 1 Acorn Squash, peeled & cut into wedges
  • 4 Cloves Garlic, minced
  • 8 Tablespoons Olive Oil
  • Salt, as needed
  • Pepper, as needed

D I R E C T I O N S

  1. Preheat the oven to 400*.
  2. Place all the vegetables on a sheet pan, coat with olive oil, and sprinkle liberally with salt and pepper. Add the minced garlic, and combine until incorporated.
  3. Bake the vegetables for 20 minutes.
  4. Remove and plate. Serve hot.

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