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Herb-Roasted Baby Carrots

Sheela Fiorenzo
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Baby carrots

1 tbsp

Basil, fresh leaves

2

small cloves Garlic

1 tbsp

Parsley, fresh leaves

1 1/2 tbsp

Lemon juice, freshly squeezed

1

Black pepper, Freshly ground

1

Kosher salt

2 1/2 tbsp

Olive oil