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Lately baking veggies has been my “go-to.” Turns out that most vegetables, carrots included, have a sweet flavor if they are roasted in the oven.
Let’s cook healthy. Take 1 pound of organic rainbow carrots, wash and scrub them with a “potato brush” and a veggie wash. Rinse well and dry, then use a peeler to take off the skin. Cut length-wise twice, so that they are quartered in long slim pieces. Lay them out on a foil lined cookie sheet, but whatever you do make certain they are flat to the surface of the pan and not piled on top of each other.
Time to season. Squeeze 1/2 fresh lemon over the top of the carrots. Drizzle with olive oil, and then sprinkle the carrots evenly with dry herbs. In this case I used oregano, basil, and fresh cracked black pepper.
Bake at 375 degrees for 40-45 minutes. Of course you can use this same recipe for regular orange carrots, they turn out tasting just as delicious. This is a great recipe for a side dish, and the best part is if needed you can prep the night before and add the seasonings right before popping into the oven. Another thing that makes this a perfect side is that the prep is easy and the cooking is no fuss, so it leaves you free to work on other dishes without worry.
1 pound rainbow organic carrots
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