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Balsamic-Rosemary Roasted Root Vegetables

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Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices

3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices

2 carrots, cut into 1/2-inch-thick slices

1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices

1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices

Salt, to taste

Freshly ground pepper, to taste

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