Dresses from Shabby Apple

Friday, May 6, 2011

A Recipe A Week: Week 6

Hey yall!

Time for my recipe this week! It's another super easy (and super healthy) recipe this week!

Roasted Carrots
from Southern Living Magazine April 2011 Issue

Makes: 6 to 8 servings Hands-on time: 10 mins Total time: 45 mins

3 lb. small carrots with tops
1 Tbsp. olive oil                 
3/4 tsp. salt                        
1/4 tsp. pepper                  

1. Preheat oven to 450 degrees. Peel carrots, if desired. Trim tops to 1 inch.

2. Toss carrots with oil, salt, and pepper. Place on a 17 x 12-inch jelly roll pan.

3. Bake at 450 degrees for 20 minutes, stirring once. Reduce heat to 325 degrees, and bake, stirring occasionally, 15 minutes or until carrots are browned and tender.

*Note: You can use bagged baby carrots but young carrots with tops taste better.

I hope everyone has an amazing end to their week!


  1. This recipe is WAYYY healthier than mine! I use brown sugar and butter. Hello...complete loss of any nutritional value after that! :o) I'm gonna try yours next time, but man...3 pounds?? We'll be eating carrots all week!!! ;o)

  2. Mmm. These sound pretty good and are healthy! Win win! I wonder if my husband will eat them? I'll have to check! :) Either way I'll be trying these and I actually have everything I need already!


Thanks for stopping by y'all! I love your comments, and I read each and EVERY one!