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Roasted Winter Vegetables
Ingredients
  • subheading: For the vegetables:
  • 3 carrots, peeled and cut into 1-inch rounds
  • 12 brussels sprouts, quartered
  • 1 butternut squash, peeled, seeded, and diced into ½-inch cubes
  • 3 garlic cloves, minced
  • 1 ½ tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup fresh parsley leaves, for garnish
Steps
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