Tuesday, April 7, 2015

One Pan Honey Roasted Carrots

I've been trying to eat more veggies during lunch time, but sometimes it can be so hard! I've been trying harder to cook more vegetables at once so I can eat them for a few days. This is one of my favorite recipes for roasted carrots!

Honey Roasted Carrots:

2 lb bag baby carrots (I got one that has a zip closer - or you could use a ziplock gallon bag)
4 Tablespoons olive oil
5 Tablespoons honey
1/2 Tablespoon of garlic salt
salt and pepper to taste
1/2 teaspoon of rosemary (optional)

Preheat oven to 400 degrees F.
In the carrot zip lock bag, drain the small amount of water that the carrots are sitting in. Once it is drained, pour in your olive oil and and garlic salt. Zip up and shake until the carrots are coated in the olive oil and salt. (It might be smart to hold the zip closed, just in case it opens while shaking... yes that did happen to me!) Ha Ha

Spread the carrots in a single layer on the baking sheet. Drizzle the honey over the carrots and sprinkle salt and pepper on top.  
Bake uncovered, turning every 10 minutes. Cook until just tender (about 25-30 minutes). Serves 6 to 8 people.
I sprinkled a little rosemary on top because I love it on my veggies!

Keep eating healthy!
- Kristen

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