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Orange Carrots with Yogurt-Parsley Dressing
Ingredients
  • subheading: For the Carrots:
  • 2 lb. small carrots
  • ⅓ c. orange juice
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 ½ tbsp. Honey
  • Kosher salt
  • black pepper
  • ¼ c. toasted pine nuts, for serving
  • Chopped parsley, for serving
  • subheading: For the Yogurt-Parsley Dressing:
  • ¾ c. plain Greek yogurt
  • 1 c. parsley
  • 1 garlic clove
  • 1 tbsp. lemon juice
  • ½ tsp. ground coriander
  • Kosher salt
  • black pepper
Steps
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