I bought a large bag of carrots, and wasn't able to use them for what I wanted. So instead of allowing them to go to waste, I decided to use them. I figured roasting them would make them taste better than steaming them. I also had some zucchini on hand (in case I didn't like the carrots, I'd have a "back up" veggie lol!)
I was so shocked when I took my first bite of the roasted carrots. I wasn't sure if I should pat my self on the back, or try another to make sure it wasn't a fluke...I tried more...a lot more. I think I ate most of the carrots. THEY.WERE.GOOD...Reeeeal Good!
3-4 large carrots
2 med. zucchini
2 tabl olive oil
1/4-1/2 tea cumin
1/4-1/2 tea lawry's all purpose seasoning salt
Pinch of salt and pepper
Pre-heat your over to 425. Wash and peel your carrots, cut them in half long ways, and cut those halves in half. Pop them in a mixing bowl. Next the zucchini, cut them in half long ways, then cut those halves in thirds. Pop them in the mixing bowl too (you don't want them feeling left out) Wow, maybe I should be a mathematician?!?!
Drizzle the oil over and toss. Sprinkle them with the seasonings and once again toss well.
Place them in the oven, and bake 20 min, flipping after 10 min.
No comments:
Post a Comment