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  Roasted Root Vegetables With Spiced Pecans
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Prep Time:
  not specified
  10 (Servings)
Difficulty Level:
  Quick and Easy
  Side Dish
Health Conscious:
  not specified
  not specified
Cooking Method:
  Oven Cook
  Yom Tov
Main Ingredients:
  Naomi Nachman
  not specified

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Roasted Root Vegetables With Spiced Pecans
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.
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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