Jodh Kaur
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Roasted Root Veggies

1/28/2019

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Preheat oven to 425º. 

Ingredients:
2 Tbsp Grapeseed Oil
1 tsp dried rosemary
Any combination of root veggies: potatoes, sweet potatoes, beets, carrots, turnips, rutabaga, parsnip, onion, whole garlic cloves. 
Salt and Pepper to taste

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Here I used 1 golden beet, 2 carrots,
​1 sweet potato, 1 red beet
To prepare, wash and dice veggies. (I do not peel the veggies when I'm buying organic.) Drizzle with oil, sprinkle with salt and pepper. Lightly crush rosemary in your hand to release oils and sprinkle all over the veggies. Use your hands to mix it all together and pat it into a single layer. Roast in oven for 50-60 minutes, until tender. ​ 
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    I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.

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