Roasted Carrot with Lemon and Olives
4 Servings
Ingredients
- 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
Directions
1. Heat oven to 350 degrees F.
2. Combine the carrots, garlic, olive oil and lemon in a shallow baking dish. Stir to blend.
3. Bake, stirring occasionally, until carrots are tender and lightly browned, about 45 minutes.
4. 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