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Roasted Carrots with Orange

Elizabeth Stark
  • minutes
  • Serves 4

INGREDIENTS

6

Carrots, large

1

Orange, medium

2 tbsp

Parsley, fresh leaves

1

Black pepper, Freshly ground

1/2 tsp

Chili powder

3/4 tsp

Kosher salt

2 tbsp

Olive oil, extra-virgin