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The Boston Globe

Food & dining

Recipe for roasted winter vegetables

Serves 6

2 medium carrots, cut into 1/2-inch pieces

2 peeled halves butternut squash, cut into 1/2-inch pieces

1 small rutabaga, cut into 1/2-inch pieces

1 medium red onion, cut into 1/2-inch pieces

1/2 bunch fresh kale, cleaned, stemmed, and coarsely chopped

1/4 cup olive oil

Salt and pepper, to taste

1. Set the oven at 425 degrees. Have on hand a nonstick rimmed baking sheet.

2. In a large bowl, toss the carrots, squash, rutabaga, and onion with olive oil, salt, and pepper. Spread the vegetables on the baking sheet and roast for 30 minutes or until tender, turning the vegetables halfway through the cooking.

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3. Return the vegetables to the bowl. Stir in the kale. Cover with plastic wrap and let the mixture sit for 5 minutes. Taste for seasoning and add more salt and pepper, if you like. Adapted from “Simply New England”

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