Tuesday, January 21, 2014

Roasted Carrots with Onions & Herbs

Roasted Carrots with Onions & Herbs
6 Servings
12 carrots, sliced in half lengthwise
1 red onion thinly sliced
1/2 teaspoon sea salt
1/2 teaspoon peper
2 teaspoons granulated garlic
2 teaspoons granulated onion
1/2 teaspoon oregano or any herb, dried
1/4 cup olive oil
1/2 cup fresh mint, chopped

Preheat oven to 400 degrees F
Scrub carrots with a vegetable brush, cut off the ends then cut in half lengthwise.
Dry off the excess water with a paper towel then place carrots and onions in a large bowl. 
Season the carrots with salt, pepper, granulated garlic, granulated onion and oregano. Pour in the olive oil and mint. Using your hands, mix until all of the carrots are covered with oil and seasoning.
Spread contents on a cookie sheet and bake in a preheated oven 20 minutes.  
Remove from heat and serve.

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