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Maple and Lemon Pan-Roasted Carrots
Ingredients
  • subheading: Glaze:
  • ½ c maple syrup
  • 2 T salted butter, melted
  • Zest of 1 lemon plus 2 T lemon juice
  • ½ t red chile flakes
  • Kosher salt
  • subheading: Carrots:
  • 2 T olive oil
  • 1½ lb rainbow carrots, scrubbed, stems trimmed, and halved lengthwise
  • Kosher salt and freshly cracked black pepper
  • Flakey salt, for garnish
  • Chopped fresh Italian parsley or chopped carrot greens, for garnish
Note: Ingredients may have been altered from the original.
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