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Roast Carrots & Parsnips Tossed In Onion Balsamic Marmalata

4 medium sized carrots, peeled and cut in half
4 medium sized parsnips, peeled and cut in half
Olive Oil
Wild Country Onion Balsamic Marmalata

In a large roasting dish, place the carrot and parsnip pieces. Toss the vegetables in a little of the olive oil so they have a light sheen. Roast in the oven at 180C for 30 minutes or until just softened. Test with a fork. Before serving, toss a tablespoon or two of the Onion Balsamic Marmalata through the vegetables.

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