Try it Tuesday! Roasted Carrots

This recipe is super easy and goes well with just about any main dish. It’s also great as a quick and healthy snack – try pairing it with a simple dip made with plain yogurt and a squeeze of lemon.

Roasted Carrots

About one half lbs carrots – either whole baby carrots or large carrots cut into quarters lengthwise

1/2 TSP Garlic Powder

1/2 TSP dried herbs of choice (or sodium free herb mix)

1 TBS Olive Oil (or oil of choice)

Salt and Pepper to taste

Preheat oven to 350 degrees. Toss carrots with oil and seasoning. Spread carrots on a lined sheet tray and bake for about 20 minutes or until tender.

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