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Dill roasted carrots

Makes 2 servings


  • 4 large carrots cut in half length wise and then cut into 4 pieces
  • 1 tsp. canola oil or olive oil
  • ½ tsp. dill or more to taste
  • ¼ tsp. pepper
  • ⅛ tsp. salt


Preheat oven to 400°F.

Cut carrots in half lengthwise, then cut each half into 4 pieces and place in a bowl. Drizzle with oil and sprinkle with salt, pepper and dill and toss. Pour carrots onto a roasting pan and roast for about 40 minutes or until they reached the desired tenderness.

Nutrition analysis per serving: 80 calories, 2.5 g fat, 1 g protein, 14 g carbohydrate, 4 g fiber, 250 mg sodium

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