Monday, December 7, 2009

Roasted Carrots

Roasted carrots can be made two ways depending on how you like your carrots.  The first recipe is a good old standby, but the other is great if you have picky kids and you want them to eat their veggies.

16 oz baby carrots
1 small onion
1 Tbsp olive oil
1 Tbsp parsley
1/2 tsp salt

Toss carrots and sliced onion in olive oil.  Place in 9 x 13" pan.  Sprinkle with salt and parsley.  Bake at 350 for 30 minutes.

To make it appealing for the kiddos, skip the onion, and drizzle with 1/4 cup of honey and grate 2 Tbsp of orange peel over the carrots.  Bake as directed above.

Note:  Not only the kiddos like the sweet version, I do too!

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