Herb-Roasted Winter Veggies

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2 cups bite-size cauliflower florets, each halved lengthwise

2 cups halved Brussels sprouts

2 medium carrots, cut into sticks

1 medium yam or sweet potato (1/2 lb.), diced

3 Tbs. garlic-infused olive oil, divided

1 Tbs. chopped fresh rosemary

2 tsp. chopped fresh thyme

2 Tbs. chopped fresh parsley

2 tsp. lemon juice

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