Thursday, April 19, 2012

Roasted Fingerling Carrots ~ Fresh From The Garden (SCD Friendly)

Last weekend we harvested most our winter garden.  Still have some onions and garlic growing.  They do take a while, but worth the wait.  We grew a TON of carrots this year.  The kids LOVED pulling these big gorgeous fingerlings out of the dirt.

I roasted these sweet, tender carrots for dinner that night, and boy were they delicious!  I’m sure we all have our favorite way to roast veggies.  Mine is pretty simple.    
Ingredients
-1 1/2 pounds carrots
-3 tablespoons of oil
-2 teaspoons garlic granules
-1/4 teaspoon salt 

How To
Preheat oven to 400 degrees
1.  In large baking dish, mix ingredients
2.  Roast for 20-30 minutes, until desired tenderness. I like mine with crunch.  

Shared on: Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays)Fat Tuesdays, Traditional Tuesdays, Slightly Indulgent Tuesdays, Kids in The Kitchen Tuesdays, Allergy-Free Wednesdays, Whole Food Wednesdays, Gluten Free Wednesdays, Real Food WednesdaysPennywise Platter Thursdays, Full Plate Platter Thursday, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Fight Back Friday, Food Adventure Friday, Superfood Sunday,  Potluck Party Friday 

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Posted by Amber at

Labels: ACD, adventures in gardening, SCD, sides, vegan, vegetarian.

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