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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Carrots Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
12 carrots
3 tablespoons good olive oil
1 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill or flat-leaf parsley

Directions:
Directions:
Preheat the oven to 400 degrees.
If the carrots are thick, cut them in half lenghtwise; if not, leave them whole. Slice the carrots diagonally into
1 1/2- inch- thick slices.
(The carrots will get smaller while cooking, so make the slices big.)
Toss them in a bowl with the olive oil, salt, and pepper. Place on a baking sheet in one layer and roast in the oven for 20 minutes.
Toss the carrots with the minced dill or parsley, season to taste, and serve.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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