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Roast Potatoes and Carrots


6 potatoes, quartered
1 onion, cut into eighths
2 carrots, peeled and sliced
1 stalk of celery, coarsely chopped
Fresh herbs (parsley, sage, rosemary or thyme)


Place vegetables in an oven casserole dish and sprinkle with herbs. Bake at 350 F for 1 hour.

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