I can roast most other veggies just fine but have had many failures with roasted carrots. They tend to turn out really tough. Any tips would be much appreciated as I'd like to make Reeve's roasted carrot soup and have beautiful purple carrots from the Farmer's market I don't want to waste!
A few tips—and an amazing dressing—makes this a holiday party essential.
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Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)