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Ingredients
  • 2 lbs Carrots
  • 2 Tbsps SOOC Vermont Maple Balsamic Vinegar
  • 2 Tbsps Maple Syrup
  • 4 Tbsps SOOC Rosemary Olive Oil
  • ½ tsp Cinnamon
  • ¼ tsp Cayenne
  • ¼ tsp Garlic Powder
  • Salt and Pepper, to taste
  • 2 Tbsps Feta, garnish
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