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Seasoned Roasted Root Vegetables
October 01, 2015

I made this to accompany an herb crusted roast leg of goat that was seasoned with garlic and rosemary, among many other herbs and spices. This was the perfect accompaniment. I followed the recipe exactly except I didn't have any parsnips so I substituted a home grown Yukon Gold potato instead. I finished it with some black pepper and Himalayan pink salt and it was wonderful. Will use the leftover veggies, meat and pan drippings to make a nice stew for dinner tonight.

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