Source: Chop Chop, MT Harvest of the Month

Yield: 6 Servings
Cost/Serving: $0.20

Ingredients:

9 medium carrots

1 1/2 tsp olive oil or canola oil

3/4 tsp salt

 

Directions:

  1. Preheat oven to 400°F.
  2. Cut carrots into thirds. Cut the thinnest end into two spears. Cut the two thicker parts into four spears each so that you get approximately ten carrot spears from each carrot (depending on the size of the carrot).
  3. Put the spears on the baking sheet, add the oil and salt and, using clean hands, rub the oil and salt on the carrot pieces until they’re all lightly coated with oil.
  4. Transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, about 30 minutes.
  5. Serve immediately.

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