I’m always looking for new veggies to try for breakfast around here.
Otherwise I get stuck in the canned green bean rut.
I love me some canned green beans, but there’s only so much I can take.
Here’s a little easy variety to add to your weekly rotation.
It’s roasted carrots – simple and yummy.
Just make sure you leave them in the oven long enough.
The original recipe would feed a crowd, but I just slimmed it down for my small crew.
THE RANKINGS (1 = TERRIBLE, 10 = OUTSTANDING)
- Yum Factor – 10
- Time to Prep – 10
- Simplicity of Ingredients – 10
- Ease of Assembly – 10
- Bang for Your Buck – 10
- Overall Practicality – 10 – Great for the whole family!
ROASTED GARLIC CARROTS RECIPE
24 baby carrots (I used regular carrots and sliced them in half or in quarters, depending on their size)
2 TBSP olive oil
2 TBSP balsalmic vineagar
5 cloves garlic
1 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped parsley leaves (optional)
BEFORE YOU ADD ANYTHING TO YOUR COOKIE SHEET, DO THIS: Cover your cookie sheet with a layer of aluminum foil and spray lightly with non-stick cooking spray.
That’s one dish you will NOT have to wash.
Can I get a hallelujah?
Now… I think this recipe is a little too structured because group sizes vary and this dish is EXTREMELY flexible.
Here’s what I did…I sliced up my carrots (I washed mine and left them unpeeled, but whatever floats your boat), drizzled some olive oil and balsamic vinegar on top, minced up my garlic (probably only 2-3 cloves since I didn’t use as many carrots), and sprinkled on the thyme, salt and pepper.
Don’t overthink any of this. Just add enough of everything to moisten your carrots and lightly season them.
Now, give them a quick toss to distribute the ingredients and then bake in a pre-heated 375-degree oven for 35-40 minutes.
Now, enjoy your low-calorie vegetable side dish!
Sure to brighten your eyes and make your hair curly… or whatever.