Päivi Kaikkonen

Päivi Kaikkonen

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Tampere, Finland
Päivi Kaikkonen
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Balsamic Roasted Carrots and Brussels Sprouts

Balsamic Roasted Carrots and Brussels Sprouts pound brussels sprouts, stem ends trimmed and sprouts cut in half 3 medium carrots, peeled and sliced into inch-thick rounds 1 tablespoon balsamic vinegar 1 tablespoon extra virgin olive oil salt and pepper