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1 1/2 lbs of 5 inch long baby carrots, carefully washed, patted dry, greens cropped to 1 inch above top of carrot
1 medium red onion, peeled, cut lengthwise (root to top) into 8-12 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt
Freshly ground black pepper
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1st Keep
 kokita
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