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Roasted Carrots With Parsley and Thyme

Martha Rose Shulman

INGREDIENTS

2

lbs Carrots

3 tbsp

Flat-leaf parsley

1/2 tsp

Oregano

1 tsp

Thyme, fresh leaves

1

Pepper, freshly ground

1

Salt

3 tbsp

Olive oil, extra virgin

View Detailed Directions

1 person Recommend This Recipe

2018-06-01
Andrea Jamieson