Oven-roasted carrots
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | pounds | Carrots -- peel, cut in sticks |
| 5 | Cloves garlic | |
| 1 | tablespoon | Vinegar |
| Salt and pepper -- to taste | ||
Directions
Preheat the oven to 425. Spread 2 tbsp oil on a cookie sheet.
Scatter carrots across the pan. Cut each garlic clove into 2 or 3 pieces and scatter among carrots. Drizzle with remaining 1 tsp oil and vinegar. Bake for 15 minutes, stirring occasionally; carrots should be brown but not burn--they will not be brown all over.
Remove from the oven and season with salt and pepper. Serve hot, cold or at room temperature.
Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:33) (159) Fido: Cooking
Related recipes
- Baked carrots
- Carrots
- Grilled carrots
- Honey roast carrots
- Honey-glazed carrots
- Italian carrots
- Mellow pan roasted carrots
- Onion-glazed carrots
- Orange carrots
- Orange glazed carrots
- Orange-glazed carrots
- Orange-tarragon carrots
- Roast carrots
- Roasted baby carrots
- Roasted carrots
- Roasted carrots and parsnips
- Roasted carrots and potatoes
- Roasted carrots with ginger
- Roasted garlic carrots
- Roasted maple carrots