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Balsamic Roasted Vegetables with Herbs
Ingredients
  • 4 cups red potatoes, cubed
  • 2 cups baby carrots
  • 1 large red onion, sliced into ¼-inch wide strips
  • 2 tablespoons balsamic vinegar
  • 4 teaspoons olive oil
  • 1 clove garlic, finely chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped sage
  • 1 cup green beans, sliced
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
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