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Recipe of the Week: Roasted Rainbow Carrots with Ginger

April 7, 2016

Servings: 6 • Serving Size: 1/2 cup

  • Calories: 82
  • Fat: 2.3 g
  • Protein: 1 g
  • Carbs: 15 g
  • Fiber: 4 g
Ingredients:
  • 2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces
  • 3 teaspoons olive oil
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon finely minced ginger
  • 2 tablespoons chopped cilantro
Directions:
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger.  Toss to evenly coat.
  3. Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through.
  4. Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Original recipe from skinnytaste.com

Filed Under: News, Recipes Tagged With: carrots, ginger, recipe

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