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Roasted Vegetables with Balsamic Drizzle
Ingredients
  • 3 tbsp  Premium Extra Virgin Olive Oil
  • 2 tbsp aged  Neapolitan Herb balsamic vinegar
  • ½ lb. brussels sprouts, halved
  • ½ lb. cut carrots
  • ½ lb. halved small new potatoes (white and purple)
  • 1 large red onion, quartered
  • ¾ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tbsp  Franklin Raw Honey
Steps
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