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  • Kiley Mancuso

    31 Days of Vegetarian Recipes

  • Paula Brown

    Roasted Asparagus & Baby Carrots With Chive Butter | Keeping with the theme of simplicity, I just roasted the vegetables and whipped up a quick, flavorful chive butter to serve alongside them. This is a beautiful side dish to serve all spring & summer long, and the butter can be used on any number of vegetables, depending what’s in season. It would even go well melted over thick cuts of steak, or over some tender salmon. | From:

  • Laura Blain

    Roasted veggies with chive butter

  • Healthy Diet Habits

    Roasted carrots and asparagus with chive butter!

  • Audrey Conarroe

    Roasted Asparagus & Baby Carrots With Chive Butter: A little color and a little chive butter make this a satisfying side or main. Get the recipe. Photo: Poor Girl Eats Well.

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Roasted Carrots with Shallots & Thyme Ingredients: 2 pounds carrots,1 cup sliced shallots,2 teaspoons fresh thyme,3 tablespoons extra-virgin olive oil,Coarse salt &ground; black pepper Directions:Preheat oven to 425° F. Place rack in center of oven.Peel carrots if desired & trim green top, leaving about 1/2–inch. Cut larger carrots in 1/2 lengthwise & place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil & stir to coat.Season w/ salt & pepper. Roast for about 30-35 mins

Rosemary Roasted Carrots [recipe by me, photos by Rikki Snyder]