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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for roasted fall vegetables

Serves 8

A side dish of oven-roasted root vegetables is like having a slice of autumn on your table. Carrots, beets, potatoes, and radishes, all in season right now, can be dressed simply with garlic and olive oil, or spiced with hints of cumin and oregano (or fresh thyme), and a dash of honey. If you find other colors of these vegetables — say, golden carrots or striped beets — try those too; they are really pretty together on a platter. The vegetables roast in about 45 minutes and can be prepared ahead of time (always a bonus) and reheated later.

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