Happy Monday everybody. Normally I am not Monday’s biggest fan, but this Monday is the last one that I have until winter break begins, so today Monday and I are friends. Although, it feels like it’s time for spring break…this weather is fantastic, isn’t it?!?!
As you may remember, I had a “city garden” over the summer. Recently, we harvested our carrot crop. We didn’t get a big crop, but we got more carrots than I thought we would. We even got two pretty good sized ones! Aren’t they some of the most beautiful carrots you’ve ever seen? I know it’s weird to get excited over carrots, but I am really excited about my carrot crop!
Anyways, I decided that I couldn’t just cut my carrots into carrot sticks and call it a day. I thought that these carrots deserved more and thus “Oven-Roasted Carrots” were born. I came up with my own recipe and I promise that it is super easy and delicious.
Olive Oil (just enough to lightly coat carrots)
**All seasonings to taste. Use as many carrots as you want/have!
Nutrition Information: (for about 1/2 cup of carrots) 94 calories, 7.3 g fat, 8.3 g carbohydrates, 1 g protein, great source of Vitamin A
- Preheat oven to 350 degrees. Wash and peel carrots.
- Cut carrots into 1/4 inch slices.
- In small bowl, mix together all of ingredients until carrots are evenly coated.
- Bake carrots on a baking sheet for about 15 minutes or until tender.