Something about roasting carrots makes them taste sweeter and more flavorful. Certainly, there’s nothing than picking these orange treasures straight from the garden and preparing them as a side dish to dinner. Enjoy!
|Roasted Carrots with Parsley
1 Lb. (8 Large) Raw Carrots, Julienned
1 1/2 tsp. Seasoning Salt
3 Tbsp. Fresh Parsley
Preheat oven to 420 degrees F. Line a large cookie sheet with tin foil. Spray the foil with cooking spray. Lay the julienned carrots in a single layer on the sheet. Sprinkle with the seasoning salt. Roast the carrots for 10-15 minutes until crisp tender. Garnish with parsley and serve immediately.