Roasted Root Vegetables

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Southern Living


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1 large celery root, peeled and cut into 1-inch cubes

4 parsnips, peeled and cut into 1-inch cubes

8 shallots, peeled and quartered

3 tablespoons olive oil, divided

2 beets, peeled and cut into 1-inch cubes

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil

2 tablespoons shredded Parmesan cheese

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