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Roasted Carrots with Vinaigrette

kept byhawk206
recipe byThe Pioneer Woman

Note: This makes a lot of carrots, so the recipe can easily be halved.


1/4 cup Olive Oil
2 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
1 Tablespoon Dijon Mustard
1 Tablespoon Minced Garlic
3 sprigs Fresh Thyme, Leaves Removed And Minced
1 sprig Fresh Rosemary, Leaves Removed And Minced
5 pounds Carrots, Trimmed And Peeled
Salt And Pepper, to taste



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