Here’s an easy way to enjoy a roasted effect with no cutting involved. It’s a good side dish to make while something else, like Shake-and-Bake Tofu, is in the oven (see the menu on page 138). This is one children are likely to go for.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Combine all the ingredients in a mixing bowl and stir together. Arrange on a nonstick baking sheet. Bake, stirring gently every few minutes, until the carrots are tender and lightly browned, about 20 minutes, and serve.
Carrots
Step 3
Carrots come out at or near the top of two different surveys. First, they’re ranked among the most nutritious vegetables, following closely behind dark leafy greens, broccoli, and sweet potatoes; vitamin A and beta-carotene are their strong suits. Second, they are often named “favorite vegetable” by children. Sweet and crunchy, carrots are a vegetable worth having often, both raw and judiciously cooked.
nutrition information
Step 4
Calories: 69
Step 5
Total Fat: 2g
Step 6
Protein : 1g
Step 7
Carbohydrate: 11g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 27mg
