This is a super easy and delicious meal. You can use whatever root vegetables you want, but for this particular roast I used beets, yams, potatoes, and winter squash (ok, that one's not a root). If you like roasted garlic, you can add a whole clove, just cut off the top first. Toss it all with a little bit of olive oil and salt and pepper and roast at 350 or 400 till the roots are soft, about 45 minutes. Warm your insides and get lots of vitamins and minerals!
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