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Roasted Carrots and Parsnips with Toasted Hazelnut Dukkah

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss the carrots and parsnips with the butter, oil, and honey. Spread the vegetables in a single layer and season with salt and pepper. Roast the carrots and parsnips for about 35 minutes, or until tender.

Holiday Sides With Local Flavor

Food traditions are a big part of the holiday season, and it’s never too late to start a new one.  

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