Another easy parcheesi recipe for the aspiring (or already mastered) vegan chef! These baby carrots are sure to be a hit with any crowd! This recipe is also one that I've modified from a roasted tomato (+ sauce) recipe that is my own...which I shall share with you all when you are older!
INGREDIENTS
- (1) 16 oz peeled carrots *
- (3) Tbsp + (1) tsp extra virgin olive oi
- Salt and Pepper to taste
- (1) Tbsp fresh parsley, chopped
- (1) Tbsp fresh thyme, chopped
DIRECTIONS
- Preheat oven to 400 degrees
- Chop carrots on the diagonal into bite size pieces, splitting any thick pieces in half
- Coat carrots with 3 Tbsp extra virgin olive oil
- Spread carrots out even on a baking tray and season with salt and pepper
- Place carrots on middle rack of oven and bake for 20 minutes or until tender
- In the meantime, chop up parsley and thyme then mix together with remaining olive oil
- When carrots are tender, coat with parsley thyme mixture and then bake for 5-10 additional minutes or until herbs are crisped!
- ¡Voila!
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