Roasted Caramelized Vegetables

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Oil for baking sheet

2 garnet yams, peeled and cut to 2-inch chunks

2 large carrots, peeled and cut to 2-inch chunks

4 small leeks (white and light-green parts only), cut to 2-inch chunks

10 Brussels sprouts, halved

1 small red onion, peeled and cut into 2-inch wedges

1 1/2 tablespoons olive oil, or more if needed

4 garlic cloves, minced

1 teaspoon dried oregano or thyme

1/2 teaspoon kosher salt

Cold-press olive oil (see Note)


Sea salt or kosher salt

Freshly ground pepper

Balsamic vinegar

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