Cider-Roasted Vegetables

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Ingredients

1 1/2 pounds beets (1 bunch), peeled and cut into wedges

1 1/2 pounds parsnips, peeled and cut into 2-inch chunks

1 1/2 pounds baby carrots, peeled (or 1 1/2 pounds carrots cut into 2-inch chunks)

4 tablespoons brown sugar

4 tablespoons olive oil

2 tablespoons apple cider vinegar

1 pound shiitake or cremini mushrooms, cleaned and stemmed

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