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Miso Roasted Carrots Monday, September 27, 2021, 07:54 PM


Meredith made Miso Roasted Carrots from Cook Republic (LOCAL)

She used just under a pound of carrots. Used half the olive oil, 1/4 tsp of table salt, a little light on the maple syrup. Skipped the black pepper, parsley, thyme, and sesame seeds in the hopes that Caroline might eat it.

We needed to cook it a very long time in the oven to get it to soften so we ended up not even eating it with dinner. We tasted a few and they were very good, though also very garlicky.

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