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Shaved Rainbow Carrots with Parsley

Williams Sonoma
  • 25 minutes
  • Serves 6

INGREDIENTS

2

bunches Baby rainbow carrots

1 cup

Flat-leaf parsley, loosely packed fresh leaves

1

Shallot

1

Kosher salt and freshly ground pepper

1/2 cup

Olive oil, extra-virgin

1/4 cup

Red wine vinegar