Marsala Roasted Carrots

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Marsala Roasted Carrots
Marsala Roasted Carrots
2 lbs. carrots, cut into julienne strips
1/2 cup Marsala
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Freshly ground sea salt and pepper to taste
Chopped fresh parsley (optional)

Prep: 15 minutes, Cook: 30 to 40 minutes, Serves: 8

Peel 2 lbs. carrots and cut into large julienne strips. Place on a large baking sheet and toss with 1/2 cup Marsala and 2 tbsp. each: extra virgin olive oil and balsamic vinegar. Roast at 425°F for 30 to 40 minutes or until soft and lightly browned, stirring occasionally. Season lightly with freshly ground sea salt and pepper and sprinkle with chopped fresh parsley, if you like.

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