March 02, 2018
Side Dishes, Nuts/Seeds, Pine Nut,
Vegetables, Carrot, Garlic, North American, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"This is out of the March 2018 Cooking Light magazine...it said by starting the carrots at a high temp gives them a pretty browned exterior; finishing at a lover temp makes them tender. Pair with chicken or fish."
Preheat oven to 450°F. Toss olive oil, salt, pepper and the carrots on a baking sheet. Bake at 450°F for 20 minutes, stirring after 10 minutes. Reduce oven to 325°F (keep pan in oven). Bake for 10 more minutes. Combine chopped parsley, chopped chive, toasted pine nuts, grated orange rind, and minced garlic. Add to carrots with malt vinegar; toss. Serve
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