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Roasted Vegetables with Pecan Crumble
Ingredients
  • subheading: FOR THE CRUMBLE:
  • ½ cup packed dark brown sugar
  • ½ cup pecans, chopped
  • ¼ cup all-purpose flour
  • 3 Tbsp salted butter, room temperature
  • Pinch of smoked paprika
  • Kosher salt, to taste
  • subheading: FOR THE VEGETABLES:
  • 4 medium sweet potatoes, peeled and sliced into ¼" thick rounds
  • 1 small butternut squash, peeled, seeded and cut into ¾" cubes
  • 1 lb. carrots, peeled and cut into 2½" sticks
  • 3 Tbsp olive oil
  • 2 tsp fresh thyme, chopped
  • 1½ tsp kosher salt
  • Black pepper, to taste
Note: Ingredients may have been altered from the original.
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