Oven-roasted carrots and zucchini
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- Prep Time5 min
- Total Time5 min
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
454-g bag baby carrots, or 4 to 6 large carrots, sliced
2 garlic cloves, minced, or 1 1/2 tsp bottled chopped garlic
3 tbsp bottled sun-dried tomato salad dressing
1/2 tsp salt
Instructions
Preheat oven to 400F (200C). Line a baking sheet with foil. In a medium-size bowl, toss carrots with garlic, salad dressing and salt. Turn onto pan. Roast until carrots are lightly glazed, about 20 minutes. Stir halfway through cooking.
Meanwhile, slice zucchini into rounds, about 3/4 inch (2 cm) thick. After carrots have roasted 20 minutes, add zucchini. Stir and spread out in a single layer. Continue roasting until zucchini is done as you like, 10 to 15 minutes. Great with Delectable Dijon Chicken (also in the Recipe File).
Nutrition (per serving)
Calories 94, Protein 1.7g, Carbohydrates 14g, Fat 4.2g, Fibre 3.3g.
Love vegetables but hate all that chopping and prepping? Here?s the time saver: a bag of baby carrots, a couple of zucchini and a few bottled condiments. Pop it all in the oven for a simple, satisfying side dish.
Tomorrow's lunch
Chop roasted carrots and zucchini into bite-size pieces and add to your favourite canned soup, or toss with salad greens and canned tuna and a squeeze of lemon.
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