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Roasted Root Vegetables with Honey-Dijon Drizzle
  • subheading: Vegetables:
  • 16 ounces peeled carrots, cut into ½" dice to equal about 3 cups
  • 8 ounces lightly peeled parsnips, cut into ½" dice to equal about 1 ½ cups
  • 8 ounces red potatoes (NOT peeled), cut into ½" dice to equal about 1 ½ cups
  • 4 teaspoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • subheading: Drizzle:
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon smooth dijon mustard
  • 1/16 teaspoon kosher salt
  • optional: chopped parsley for garnish
Note: Ingredients may have been altered from the original.
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