Roasted Winter Vegetables

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1 pound parsnips

1 pound carrots

1 (10 oz.) package frozen pearl onions (thawed)

8 ounces halved brussels sprouts

6 smashed and peeled garlic cloves

1 sprig fresh rosemary (or 1 tsp. dried)

3 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

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