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  Roasted Root Vegetables With Spiced Pecans
 
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Submitted:
  2011-11-14
Prep Time:
  not specified
Yield:
  10 (Servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Dinner
Course:
  Side Dish
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  Oven Cook
Occasion:
  Shabbos
  Yom Tov
  Purim
  Chanuka
Main Ingredients:
  Nuts
  Potato
  Carrot
Source:
  Naomi Nachman
Bracha:
  not specified

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Roasted Root Vegetables With Spiced Pecans
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I love to use root vegetables as a side dish. The term “root vegetables” include those that are either tuberous roots or taproots. They are the carrots, turnips, sweet potatoes, potatoes, beets, rutabagas and celery root, just to name a few. They are rich in carbohydrates and have lots of vitamins. Also, they are economical to buy and they can serve a lot of people.
 
Ingredients
3 medium potatoes, peeled and cut into large bite size pieces
4 medium carrots, peeled and cut into large bite size pieces
3 small parsnips, peeled and cut into large bite size pieces
½ butternut squash, peeled and cut into large bite size pieces
1 head garlic, broken into individual cloves but not peeled
½ cup olive oil
Salt and pepper to taste

Spiced pecans:
½ cup pecan either chopped in a food processor or by hand into dime size pieces
½ teaspoon cinnamon
1-teaspoon allspice
½ teaspoon ground cloves
2 Tablespoon sugar
½ teaspoon ground nutmeg

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Comments / Reviews
i love the sound of the recipe - have two questions 1.what's it like without the nuts? i ask this because my kids would it this without the nuts! 2.why do u cover with foil?
pippa, 2012-03-03
 
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