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Roasted Carrots

Lately, I have been obsessed with roasted cauliflowers and roasted brussels sprouts. I have been experimenting with roasting any vegetables we have in the fridge and naturally, roasted carrots were next on my list.

1 lb baby carrots (or 5 carrots, cut up into 4" long sticks)
1/4 cup olive oil
Salt and pepper to taste

1. Preheat oven to 400 degrees F.

2. Toss carrots, oil, salt and pepper in a lidded container.

3. Transfer carrots to a rimmed baking sheet lined with aluminium foil.

4. Bake for 30 minutes or until soft.

Source: Frugal Allergy Mom

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