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1 lb. fresh baby carrots
1 medium onion, cut into small wedges
1/2 lb. small fresh mushrooms
1/4 c. butter, melted
2 Tbsp. Worcestershire sauce
2 garlic cloves, minced
1/4 to 1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Place carrots, onion and mushrooms in a
greased 15 x 10 x 1-inch baking pan. In a small bowl, mix remaining
ingredients; drizzle over vegetables, or toss to coat. Roast for 40
to 45 minutes, or until carrots are tender, stirring occasionally.

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