I’ve been loving me some roasted veggies lately. Who knew what a little oil, salt, and pepper could do? So crisp and yummy and simple.
Why didn’t I roast earlier? And the smell it emits… it’s just an added bonus.
So, I tried roasting with baby carrots (yes, I took the lazy way).
Instead of a crisp finish though,I got nice, tender carrots. And normally I don’t like soft carrots. But roasting just makes it tastes so good that, who cares? Actually, the softness reminded me of french fries. Thus, I hereby deem these carrot fries 🙂
Carrot Fries
Ingredients:
1 lb bag of organic baby carrots
1 tbsp olive oil or coconut oil, melted
1 tsp garlic powder
salt and pepper, to taste
parsley
Directions:
Preheat the oven to 425 degrees. In a bowl, toss all the ingredients together. Lay out on a baking pan lined with foil and place in the oven for 28 minutes. Quickly stir carrots halfway through. Before serving, sprinkle with parsley.
Health Without Sacrifice 