Potato-And-Carrot Amandine

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8 small red potatoes, quartered (about 1 1/4 lb.)

1 (16-oz.) package baby carrots

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup slivered almonds, toasted

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice (optional)

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