Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 1 pounds | Carrots -- peel, cut in sticks |
| 5 \N | Cloves garlic |
| 1 tablespoon | Vinegar |
| \N \N | 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