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Yummy Carrots

Roasted Carrots

1 - 2 lbs. carrots, washed, green end nipped off (use the skinny ones)
1 red onion, peeled, cut into thin wedges, about 8
2 Tblsp. olive oil
1 Tblsp. fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper

Preheat oven to 400°F

Gently toss together the carrots, red onion, and rosemary with the olive oil to coat

Arrange in a glass baking dish. 11 X 7 or 13 X 9 works

Sprinkle with garlic powder, salt, and pepper

Roast for 30 to 40 minutes on middle rack, until well browned. (They’ll be a bit wrinkled)

Glazed Carrots

It takes just minutes to rinse a bag of mini-carrots and bring them to a boil in about an inch of water. Use a sauce pan or skillet, cover and simmer, 4-5 minutes, until tender crisp. Drain and add one of the following for a quick, delicious, nutritious side dish.

1) 2 Tblsp. honey and 2 Tblsp. Dijon mustard

2) 1/4 cup butter, 1 Tblsp. brown sugar, 1 Tblsp. honey, ½ tsp. cinnamon, ½ tsp.nutmeg

3) 3 Tblsp. honey, 1 Tblsp. chopped parsley, ½ cup blanched slivered almonds-toasted

4) 1/4 cup orange juice, 3 Tblsp. brown sugar, 2 Tblsp. butter, pinch salt

5) 1 Tblsp. olive oil, 1 ½ Tblsp. balsamic vinegar, 1 Tblsp. brown sugar


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