Lemon juice lends subtle tartness to these sweet carrot fingers. Roast them first thing in the morning and rewarm in the oven while the turkey is standing.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
Ingredients
Method
Peel and halve carrots crosswise. Cut each piece lengthwise in half or quarters; set aside.In large bowl, whisk together oil, lemon juice, thyme, mustard, oregano, salt and pepper; add carrots and toss to combine. Roast on foil-lined baking sheets in 375°F (190°C) oven until edges are crisp and golden and carrots are tender, 40 to 45 minutes. (Make-ahead: Let cool; refrigerate for up to 8 hours. Rewarm to serve.)
Nutritional facts Per serving: about
- Sodium 210 mg
- Protein 2 g
- Calories 120.0
- Total fat 6 g
- Potassium 445 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 6.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 320.0
- Vitamin C 13.0
