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1/3 cup extra virgin olive oil 3 medium carrots , cut into 1-1/2-inch thick circles 1 1/2 cups Brussels sprouts , halved 4 cups Red Bliss potatoes , cut into 1-1/2-inch thick slices 3 medium parsnips , cut into 1-1/2-inch thick slices 1 cu [...]
Read the recipe at food.com
