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Roasted Carrots With Parsley and Thyme

cooking.nytimes.com
  • 60 minutes
  • Serves 6

INGREDIENTS

2 lb

carrots

3 tbsp

extra virgin olive oil

1 serving

salt

1 serving

pepper

1 tsp

thyme leaves

1/2 tsp

oregano

3 tbsp

flat-leaf parsley