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Smoke-Roasted Rustic Root Vegetables
- 2 large carrots, cut into 2-inch chunks
- 2 medium-size unpeeled russet potatoes, cut into 2-inch chunks
- 2 medium-size unpeeled sweet potatoes, cut into 2-inch chunks
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Fine sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, for garnish
Directions:View on Epicurious
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