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  Double Roasted Root Veggies


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INGREDIENTS
8 medium sized red skinned potatoes
4 medium sized carrots
2-4 parsnips
8 medium sized, light colored beets (dark red beets will stain everything they touch)
1 large sweet onion
1 head garlic (optional)
1 Tablespoon olive oil
8 ounces Cypress Point Creamery Farmers Cheese or other mild melting cheese

DIRECTIONS
Preheat oven to 400 degrees.
Wrap each washed and trimmed veggie in a foil packet.
Place all packets directly on oven rack and roast until veggie “gives” a little when squeezed.
Remove from oven and allow to cool just until they can be handled.
Veggies may be roasted in advance and refrigerated in packets.
Unwrap veggies, peel if desired and cut everything but garlic into bite-sized chunks.
Place in a large oven-proof casserole. Drizzle with olive oil and squeeze garlic over everything.
Top with cheese and bake in oven until veggies are hot and cheese is melted.
Serve immediately or at room temperature.
Cover and refrigerate leftovers.

Copyright © 2012 Stefanie Samara Hamblen