Roasted Root Vegetables

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3 large carrots, peeled and cut into 2-inch chunks

3 large beets, peeled and cut into 1 1/2-inch chunks

2 Russet potatoes (8 ounces each), peeled and quartered

2 parsnips (5 to 6 ounces each), peeled and cut into 2-inch chunks

2 onions, peeled and quartered lengthwise

1 small rutabaga (1 1/2 pounds), peeled and cut into 1-inch chunks

1 sweet potato (8 to 10 ounces), peeled and cut into 8 pieces

8 garlic cloves

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar

Salt and freshly ground pepper

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