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Rosemary Roasted Root Vegetables!
  • 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1-inch pieces
  • 4 medium carrots, peeled and chopped into 1-inch pieces
  • 2 medium-large parsnips, peeled & chopped into 1-inch pieces
  • 3 small red onions, peeled and quartered
  • 1 large fennel bulb, sliced
  • 2 Tbsps olive oil, or avocado oil
  • 5 sprigs fresh rosemary, chopped
  • 6 cloves fresh garlic, minced
  • 1 tsp sea salt, or to taste
  • freshly ground black pepper, to taste
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