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Roasted Curry Carrots and Mint Vinaigrette
Toss boring vegetable dishes out with roasted curry carrots served under a mint vinaigrette, which boasts a sophisticated, layered balance of spices and herbs.
Ingredients
  • 1 ¼ pounds carrots
  • 1 tablespoon curry powder
  • 2 tablespoons + ⅓ cup olive oil, divided
  • ¾ cup mint
  • ¾ cup parsley
  • 1 tablespoon whole almonds
  • 1 small clove garlic, peeled
  • Pinch chile flakes
  • Salt, to taste
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