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Peeler Roasted Carrots with Mint and Thyme
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- 1 oz extra virgin olive oil
- ¼ - ½ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
- ground black pepper, to taste
- 28 oz carrots, large diameter, cut into uniform pieces (2 in.)
- 39 oz water, divided
- fresh mint leaves, to garnish
- fresh thyme leaves, to garnish
- per 1 portion
- 607 kJ / 145.1 kcal
- 1.9 g
- 19.3 g
- 7.4 g
- Saturated fat
- 1.1 g
- 5.6 g
- 293.7 mg
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