Olive Oil Roasted Root Vegetables with Rosemary

Serves 4 to 6 INGREDIENTS 1½ pounds carrots 2 medium turnips (about ½ pound) 2 medium parsnips (about ½ pound) 2 medium red onions (about ½ pound) 2½ tablespoons extra-virgin olive oil or unsalted butter 1 teaspoon organic brown sugar ½ teaspoon sea salt 8 cloves garlic, peeled but left whole 1 tablespoon balsamic vinegar […]

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