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I liked them & my husband said, "they're pretty good". That confirms that these can be a repeat in my house. Nice and easy. I forgot the parsley, but don't think it was needed. I'll use less salt next time (mine wasn't kosher) and less olive oil.

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Bake Em N Take Em January 15, 2014

What a great side this made with last nights dinner. I used one extra carrot more than I usually do for 3 of us and was left wishing I had done more but what I did just covered the tray. It wasn't until we were eating that I realized I forgot to put the parsley in the dish. Thank you Laura Leigh for a lovely side dish, made for Name that Ingredient tag game.

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I'mPat December 11, 2013

I made these for our Thanksgiving dinner. I had such high hopes. I was making Roasted Brussels Sprouts at the same time, only at a slightly higher temp (425*). Even at a higher temp than recommended, the carrots were not even close to being "roasted"... not even after 35 minutes. I used baby carrots and sliced them in half length-wise. I figured they would be done at the same time as the sprouts, unfortunately they were not. I think your temp needs to be higher and the roasting time extended. (Made for "Name That Ingredient" tag)

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rosie316 November 30, 2013

This was served along with meatloaf in our house tonight--I had a huge bag of baby carrots from Costco that I needed to use up. I ended up roasting the carrots for 35 minutes as I wanted them to be really tender. Admittedly, the carrots weren't very pretty when I took them out of the oven but what was lost on looks was more than made up by the great taste. This is an excellent alternative to plain old boiling or steaming carrots. I will make this again--thanks for posting!

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Noor.Khalid September 24, 2013

We will never eat boiled carrots again! This is such a simple and delicious way to make carrots... they baked right along side our main course and turned out beautifully. Thanks for posting this keeper! :)

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V.A. May 16, 2013

Fantastic! I do believe slicing whole carrots as described gives a better result than using baby carrots. Even my carrot-hating children ate these. Forgot the parsley, so I'd consider it optional. Thanks for sharing the recipe!

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LonghornMama March 19, 2013

I can not say enough wonderful things about these carrots! They are savory and slightly sweet. My kids and husband request this often, and it's so easy to make. I usually make 2 bags of the baby carrots for my family of 5.

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yumyummama November 19, 2012

Made this according to recipe posted. What got me to try it in the first place was that it did NOT have any sugary additives. I'm planning on making it again for Thanksgiving for sure and will be making it often as a "new" side dish. Simple to make and tasty to boot! Thanks!

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Chef Booshman November 12, 2012

I made these this morning for dinner this evening and they were pretty good. Thanks for sharing.

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Talk of NJ July 25, 2012

I liked these. I used baby carrots and had to cook them for 45 minutes. The flavor was nice and light. I did use extra salt though because it tasted almost too light on seasoning. But they were pretty yummy. I tripled the recipe to use as a side dish for 20 people. Thank you for an easy recipe.

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ILikeSweets July 24, 2012
Roasted Carrots