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2 fennel bulbs, quartered
3 medium carrots, cut into 1-inch pieces
1 large parsnip, cut into 1-inch pieces
1 garlic clove, smashed
3 tablespoons extra virgin olive oil
½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
pinch ground cinnamon
1 teaspoon fresh thyme
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1st Keep
 ApesBrooks
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