Recipe: Roasted carrots,celine handbag
By YMCA of the Triangle
Published: 2013-04-25 20:45:00 Updated: 2013-04-25 20:45:00
Posted: April 25
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A.E. Finley YMCA Communications Director Nancy Cummings serves up this go-to side carrot dish that's high in taste and low in fat. "I’m a nut for roasted veggies," Cumming said. "It just brings out the rich flavor and character of any root vegetable. You can use this recipe for onions,http://www.foceng.com/chanel.html, carrots,Gucci Outlet, peppers, parsnips, zucchini or yellow squash. You name it." Ingredients 12 carrots3 tablespoons good olive oil1 1/4 teaspoons kosher salt1/2 teaspoons freshly ground black pepper2 tablespoons minced thyme, rosemary or Herbs de Provence Directions Preheat the oven to 400 degrees. Cut the carrots in big chunks so they don't shrivel during cooking. Toss in a bowl with the olive oil and herbs. Cook 20 minutes, then turn the carrots,Prada Bags. Cook another 20 minutes, or until browned and tender. This dish easily serves six. Calories:110.Total Fat:7 grams. Do you have a healthy version of a favorite family recipe? The YMCA is collecting them. Just email it to HealthyRecipes@YMCATriangle.org,Tory Burch shoes. Check the for more healthy and delicious recipes. Go Ask Mom features recipes every Friday,beats by dre. Check for more. Related articles:

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