FROM 30/10'S KITCHEN...

Roasted Carrots

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Roasted Carrots

Makes 4 servings: Each serving Counts towards 1 cup of restricted vegetables, ½ tablespoon of Oil

 

INGREDIENTS

 4 cups Carrots (about 8 medium-large Carrots)
 ½ teaspoon Oregano, dried
 ½ teaspoon Thyme, dried
 ½ teaspoon Rosemary, dried
 1 teaspoon Garlic Powder
 ¼ teaspoon Sea Salt (or to taste)
 Black Pepper to taste
 2 tablespoons Olive Oil

 

DIRECTIONS

1

Pre heat oven to 425ºF and line a baking sheet with parchment paper.

2

Chop or dice the carrots into bite size pieces (about ½ -1inch) and place them in a medium bowl.

3

Drizzle the olive oil over the carrots and season with all the remaining ingredients. Coat the carrots thoroughly in the seasonings and pour onto the baking sheet.

4

Place the carrots in the oven for 25-30 minutes, or until slightly soft and browned.

 

Ingredients

 4 cups Carrots (about 8 medium-large Carrots)
 ½ teaspoon Oregano, dried
 ½ teaspoon Thyme, dried
 ½ teaspoon Rosemary, dried
 1 teaspoon Garlic Powder
 ¼ teaspoon Sea Salt (or to taste)
 Black Pepper to taste
 2 tablespoons Olive Oil

Directions

1

Pre heat oven to 425ºF and line a baking sheet with parchment paper.

2

Chop or dice the carrots into bite size pieces (about ½ -1inch) and place them in a medium bowl.

3

Drizzle the olive oil over the carrots and season with all the remaining ingredients. Coat the carrots thoroughly in the seasonings and pour onto the baking sheet.

4

Place the carrots in the oven for 25-30 minutes, or until slightly soft and browned.

Roasted Carrots

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