Roasted Carrot with Lemon and Olives

4 Servings

1 bag (16 ounces) baby carrots, rinsed
Peeled garlic cloves, bruised with the side of a knife
Paper thin slices lemon, halved
1 tablespoon Extra Virgin or Classico Olive Oil
Salt and freshly ground black pepper
1 tablespoon small black (Nicoise) brine cured olives, pitted

Heat oven to 350 degrees F.
Combine the carrots, garlic, olive oil and lemon in a shallow baking dish. Stir to blend.
Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes.
Add the olives. Bake 10 minutes longer.

Nutritional Information Per Serving:

Calories: 77
Calories from Fat: 25
Protein: 1g
Carbohydrates: 13g
Dietary Fiber: 4g
Fat: 3g