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Herb-Roasted Root Vegetables


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12 cipollini onions (about 1/2 pound)

1 pound baby carrots

6 small red potatoes (3/4 pound), quartered

1 tablespoon fresh rosemary needles

1 teaspoon fresh thyme leaves

4 teaspoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon balsamic vinegar

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