Roasted Rainbow Carrots with Ginger

Servings: 6
Serving Size: 1/2 cup
Pointsplus: 2
Smart Points: 1

Ingredients:

2 pounds rainbow carrots, peeled and cut crosswise into 3-inch pieces
3 teaspoons olive oil
1/2 tsp kosher salt
freshly ground black pepper, to taste
1 teaspoon finely minced ginger
2 tablespoons chopped cilantro

Directions:

Preheat oven to 425 degrees.

In a large bowl, combine carrots, 2 teaspoons olive oil, salt, pepper and ginger. Toss to evenly coat. Place carrots on a parchment lined sheet pan and roast for 30-35 minutes or until caramelized and tender, stirring once halfway through. Drizzle with the remaining teaspoon of oil, add cilantro, carefully toss and serve.

Nutritional Information:
Calories: 82
Fat: 2.3 g
Sat Fat: .5 g
Protein: 1 g
Carb: 15 g
Fiber: 4 g

Sugar: 7 g
Sodium: 198 mg
Cholesterol: 5 mg