Oven-Roasted Spicy Potatoes & Glazed Carrots

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
559
FAT
25%
CHOL
9%
SOD
18%

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Ingredients for 6 servings

5 pounds red potatoes

A palmful garlic powder

A palmful of onion powder

A palmful of dried parsley

A palmful of dried rosemary

A palmful of dried thyme

Extra-virgin olive oil (EVOO), to coat the potatoes

Salt and lots of freshly ground black pepper

For the carrots:

3 to 4 tablespoons butter

1/2 cup water

2 28-ounce bags (the large ones) of frozen carrots

1/2 cup honey

Dash of curry powder

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