4 carrots per person
3-4 cups of liquid (chicken or beef broth or stock)
rosemary
thyme
Preheat oven to 400. Wash and chop carrots into 1 inch pieces. Place in glass baking dish and cover with liquid. Season with rosemary and thyme. Roast in the oven for at least 1 hour.
Originally Submitted
5/22/2012
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