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Oven Roasted Root Vegetables
Ingredients
  • 2 cups brussel sprouts, sliced in half
  • 3 peeled parsnips, cut into 1” cubes
  • 1 peeled celeriac root, cut into 1” cubes
  • 2 bunches peeled baby carrots, cut into 1” slices
  • 2 pounds baby potatoes, cut in half
  • 1 peeled and julienne red onion
  • 3 tablespoons olive oil
  • ¼ cup lemon-herb butter
  • sea salt and cracked pepper to taste
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