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    • Sally Elliott

      Butter Roasted Carrots with Lemon Thyme: 1 bunch carrots, chopped or whole 1 T butter, melted 1 tsp olive oil 1/4 tsp kosher salt 1/4 tsp fresh black pepper 5 or so sprigs of thyme Preheat oven to 425. Combine ingredients on a baking sheet. Bake for 15 minutes if chopped, 30 if whole.

    • Millie Rochon

      vegan butter Roasted Carrots with Lemon Thyme

    • Kate Emma Photography & Design

      beautiful food photography via honey & jam blog

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