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Photo: Yunhee Kim ©
Thyme-Roasted Rainbow Carrots (No. 1)
Toss 8 bunches baby rainbow carrots (about 3 pounds, trimmed and peeled) with 2 tablespoons olive oil, 3 sliced shallots and 1 teaspoon chopped thyme; season with salt and pepper. Roast at 425 degrees F until tender, about 30 minutes.
Photography by Yunhee Kim
