Beth’s Roasted Vegetables Juanita writes, “In recent years we’ve taken to preparing roasted vegetables as part of Thanksgiving. Choose from a variety of carrots, parsnips, broccoli, cauliflower, Brussels sprouts, turnips, beets and onions. Also any number of Penzeys blends work well with the veggies. We always roast beets separately." 3 turnips, peeled and sliced into 1/4-inch thick slices 3 golden beets (we roasted them with the other veggies as the color isn’t as deep), peeled and sliced into 1/4 -inch slices 1 head cauliflower, chopped 1 onion, sliced into 1/4-inch thick slices 2 leeks, ends removed, cleaned and chopped 3 TB. olive oil 1-2 TB. KRAKOW NIGHTS Preheat oven to 400°. In a large bowl, combine the vegetables. Drizzle with olive oil and sprinkle with KRAKOW NIGHTS. Stir to coat. Spread in a single layer on a rimmed 11x17 baking sheet. Bake at 400°, turning every 15 minutes, until nicely roasted. Our veggies were tender and a bit browned in 45 minutes.

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