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Roasted Carrots with Thyme and Nutmeg

kept byElyn7071
recipe byrachelcooks.com
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Ingredients: 

6-8 carrots, peeled and cut into uniform chunks about ¾ inch long
1 tablespoon canola oil or mild olive oil
1 and ½ teaspoons fresh thyme leaves, roughly chopped
½ teaspoon freshly grated nutmeg
salt and pepper to taste


 

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