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Roasted Carrots And Parsnips With White Balsamic

5 faves
Nutrition per serving    (USDA % daily values)
CAL
196
FAT
24%
CHOL
0%
SOD
44%

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Ingredients for 8 servings

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks

1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks

1/4 cup extra-virgin olive oil

2 tablespoons white balsamic vinegar

1 tablespoon minced fresh rosemary

2 teaspoons coarse kosher salt

1 teaspoon black pepper

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