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
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
Sodium: 198 mg
Cholesterol: 5 mg
