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Roasted carrots from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • carrots

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Notes about this recipe

  • dfwfoodiegeek on January 05, 2013

    Good recipe and very easy to execute. Following the instruction to cut the carrots in uniform size ensured the carrots cooked evenly. Only adjustment I will make is to reduce the amount of butter - it was slightly too much for the amount of carrots I used (my bunch was under 1 lb). Otherwise, would recommend.

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