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Perfectly Roasted Carrots

Christy Denney, The Girl Who Ate Everything
  • 30 minutes
  • Serves 4

INGREDIENTS

12

Carrots

2 tbsp

Dill or 2 tablespoons parsley, fresh

1/2 tsp

Black pepper, fresh ground

1 1/4 tsp

Kosher salt

3 tbsp

Olive oil