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Submitted by Yewberry Ingredients
1 bunch carrots, cut into generous chunks Directions Put everything in a big bowl and stir well. Leave overnight in the fridge. The next day, preheat the oven to 375, and drain the veggies, reserving the marinade liquid. Put the veggies in a large, flat pan in a single layer (jelly roll pans work well for this). Roast until everything is soft, dark, and caramelized, stirring every 20 minutes or so. If the veggies start to look dry, baste them with a little of the reserved marinade. Remove a few roasted garlic cloves to put in your mashed potatoes. Taste for salt and correct if necessary. Garnish with parsley and serve.
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