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Date Posted: 22:09:37 10/22/02 Tue
Author: S
Subject: ROASTED ROOT VEGETABLES WITH BALSAMIC DRESSING

1 lb (500 g)sweet potatoes, peeled and cubed(about 2)
1 lb (500 g)carrots,peeled and cubed(about 4)
1 lb (500 g)parsnips,peeled and cubed(about 5)
1 lb (500 g)rutabaga,peeled and cubed(1 small)
2 tbsp (25 mL)vegetable oil
Dressing:
2 tbsp (25 mL)balsamic vinegar
2 tbsp (25 mL)red wine vinegar
1/4 cup (50 mL)brown sugar
1 tbsp (15 mL)maple syrup
2 tbsp (25 mL)chopped fresh thyme
1/2 tsp (2 mL)salt
1/4 tsp (1 mL)freshly ground black pepper

The secret to this recipe is to toss the vegetables
with
the dressing as soon as they come out of the oven.

1.Combine vegetables in a large bowl.Toss with oil.Spread veggies =
on a
large baking sheet lined with parchment paper.Roast in a preheated 3=
50F
(180C)oven for 1 to 1 1/4 hours or until lightly browned and tender.

2.In a large bowl,combine vinegars with sugar,maple syrup, thyme,
salt
and pepper.Toss with roasted vegetables as soon as they come out of
the
oven.Makes 6 to 8 servings

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