Wednesday, May 25, 2011

Roasted Carrots with Garlic

This recipe is from the Uncommonly Kosher cookbook. I have cut down the oil but otherwise left the recipe as is. We have been enjoying this one for quite a while. I often double this one as many get gobbled up before serving and we like the leftovers too.

10 large Carrots, sliced
8 large Garlic Cloves, minced
2 Tbls. Olive Oil
2 Tbls. Parsley, chopped

Preheat oven to 425. Place carrots in a bowl. Mix garlic, olive oil, parsley, salt and pepper to taste. Toss garlic mixture with carrots. Arrange on a single layer on a cookie sheet(I use parchment paper for easy cleanup) and bake for 40 minutes. Turn carrots while roasting.

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