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Rosemary & Garlic-Roasted Broccoli and Sweet Potatoes


4 serving


1 Tbsp finely chopped rosemary
2 large heads of broccoli, chopped (about 6 cups)
1 large sweet potato, cubed (about 4 cups)
1 1/2 tsp chopped garlic
1/4 tsp pepper
1/2 tsp salt
2 Tbsp olive oil
Parmesan cheese to top



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