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Root Vegetable Bake
March 16, 2013

I had received some fresh root veggies in a local produce box I ordered, and decided to use them in this recipe. I did not have jicama, so I replaced it with fennel as another reviewer suggested. I used fresh rosemary and thyme from my herb garden- about 2 Tbsp each. I used a little less olive oil and salt than called for in the recipe, simply based on my personal tastes. Save for those slight adjustments, I stayed true to the recipe and really loved it. Everyone did! The veggies get that sweet, caramelized flavor when they're roasted. Just delicious. Will make this again!

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