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Ranch roasted baby carrots recipe

Makes 12 servings

Ingredients

6 cups baby carrots, sliced lengthwise

⅓ cup olive oil

3 tsp. dried parsley

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. salt

½ tsp. dried dill

½ tsp. ground black pepper

Preparation

Preheat the convection oven to 375ﹾ F. Steam carrots for 10-15 minutes in steamer or microwave until tender. Coat large baking sheet with nonstick spray. Combine parsley, garlic powder, onion powder, salt, dill and pepper in a small bowl. Place carrots in a single layer on a prepared baking sheet. Add olive oil and seasoning mix. Gently toss to combine. Roast for 10 minutes, stir and roast another 8-10 minutes until tender.

Note: cauliflower or Brussels sprouts could be used instead of carrots.

Nutrition analysis per serving: 75 calories, 6 g fat, 1 g protein, 6 g carbohydrates, 2 g fiber, 90 mg sodium

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