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1 2/3 cups cubed peeled sweet potatoes (about 8 ounces) 1 2/3 cups cubed peeled parsnips (about 8 ounces) 1 2/3 cups cubed peeled carrots (about 8 ounces) 3 tablespoons balsamic vinegar, divided 2 tablespoons olive oil 1/8 teaspoon k [...]
Read the recipe at food.com
