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Oven Roasted Baby Carrots with Thyme and Rosemary

Oven Roasted Baby Carrots with Thyme and Rosemary

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1 tbsp olive oil

2 tbsp unsalted butter

2 pounds baby carrots, trimmed and scrubbed well

1 tbsp fresh thyme leaves

1 tbsp fresh rosemary, chopped

salt and black pepper, to taste


  1. Preheat oven to 375°F.
  2. Arrange the carrots in a single layer on a baking sheet.
  3. Add the thyme, rosemary and melted butter and toss to combine.
  4. Season with salt and black pepper to taste.
  5. Bake in preheated oven for 20-30 minutes, stirring halfway through through the cooking time, until the carrots are tender.
  6. Remove from the oven and serve.

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