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This recipe is...
rich in veggies
lower in fat
1 pound baby carrots, scraped (see NOTE)
2 teaspoons olive oil
kosher salt to taste
1. Preheat the oven to 450°F.
2. Spread the carrots out on a baking sheet in a single layer. Brush them with olive oil and sprinkle with salt.
3. Roast the carrots on the top rack of the oven until they begin to get tender on the outside, about 10 minutes.
NOTE: Baby carrots have very thin skins. They do not need to be peeled, but merely gently scraped with a knife.
Serving Size: about 1/2 cup
Number of Servings: 6
|Fat||3 g||Fiber||1 g|
|Protein||1 g||Saturated Fat||0 g|
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