Last night we had some leftover root vegetables-carrots, turnips, and parsnips. I decided we could roast them in the oven with a little olive oil, salt, pepper, and dill. Then, this morning I got my mail and there was the new issue of Cooking Light. One of the first recipes in the issue was Roasted Root Vegetables with Maple Glaze. The picture looked just like our dinner last night!
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Mary Ann