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Ingredients
  • 2 pounds carrots, scrubbed and cut into ¼ inch thick on a bias
  • 3 tablespoons melted butter, divided (or plant-based for dairy-free or vegan)
  • 2 tablespoons maple syrup
  • zest of 1 lemon
  • ½ teaspoon salt
  • subheading: OPTIONAL SERVING SUGGESTION:
  • Chopped flat leaf parsley, flaked sea salt
  • subheading: Equipment:
  • Slow Cooker
  • Chef's Knife
  • Cutting Board
Steps
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