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Ingredients
  • 2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3 tablespoons extra virgin olive oil
  • Salt
  • freshly ground pepper
  • 1 teaspoon fresh thyme leaves, chopped
  • ½ teaspoon oregano
  • 3 tablespoons finely chopped flat-leaf parsley
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