oven-roasted carrots

4 servings
3 tablespoons Olive oil
1 pounds Carrots -- peel, cut in sticks
Cloves garlic
1 tablespoon Vinegar
  Salt and pepper -- to taste

Preheat the oven to 425. Spread 2 tbsp oil on a cookie sheet.

Scatter carrots across the pan. Cut each garlic clove into 2 or 3 pieces and scatter among carrots. Drizzle with remaining 1 tsp oil and vinegar. Bake for 15 minutes, stirring occasionally; carrots should be brown but not burn--they will not be brown all over.

Remove from the oven and season with salt and pepper. Serve hot, cold or at room temperature.

Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:33) (159) Fido: Cooking

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