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Roasted Carrots & Fennel
Ingredients
  • 2-½ pounds medium carrots, peeled and cut in half lengthwise
  • 1 large fennel bulb, cut into ½-inch wedges
  • 1 large red onion, cut into ½-inch wedges
  • 1 medium lemon, thinly sliced
  • ¼ cup olive oil
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Thinly sliced fresh basil leaves
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