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Roast baby carrots with oil, thyme and salt and pepper to make this bright and versatile side dish. Finish it off with a sprinkle of green onions and grated lemon peel.
Yield: Serves 4.
July 02, 2019
72 calories, 3.7 g fat, 1 g protein, 9.7 g carbohydrate, 2.9 g fibre, 359 mg sodium