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Reviewed Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
"I love the heavy use of herbs in this recipe. I added 2 cloves of crushed garlic to the olive oil and let it sit for an hour before use and like others, I went a little lighter on the pepper. Next time I'm going to add in some pearl onions too. Excellent! This one moves into the pile of frequently used recipes at my home."
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