I post a ton of plans on my Facebook Page. Some of them are mine and others are from blogger companions of mine who I trust and love their plans. I don't make every one of the plans that I share on the FB page. From time to time however, I share another bloggers formula and I KNOW I need to attempt it. The present formula is one of those. Coincidentally on the off chance that you don't pursue my Facebook page, I'd love to welcome you to track! I additionally have another Facebook Group that is an extraordinary spot to get more formula and supper thoughts! I'd love for you to join that as well.
As a child I was one of those that didn't care for eating vegetables and carrots were not a top choice. Actually, the main vegetable I would eat was green beans, the caring that left a can! Would you be able to trust it! Be that as it may, as I've developed and my preferences have changed and advanced I've truly figured out how to cherish cooked carrots. I'm still not an enthusiast of crude carrots. These simmered carrots are astonishing. So stunning indeed, that I have made them on numerous occasions as of now.
They are excessively simple to do and you are going to end up making them again and again as well. The carrots are stripped and afterward sprinkled with spread and garlic. I like to put them on a material paper arranged heating sheet for simpler clean.
- 8-10 carrots peeled
- 2 Tbsp butter melted
- 2 tsp garlic minced
- 4 Tbsp Parmesan Cheese
- 1 tsp chopped parsley
Instructions
- Preheat oven to 400 degrees F.
- Mix melted butter and garlic together.
- Place carrots on a parchment paper lined baking sheet.
- Drizzle with butter/garlic mixture.
- Roast in oven for 15 minutes.
- Shake pan ocassionally to rotate carrots.
- Top with cheese and roast for another 10 minutes or until carrots reach desired doneness.
- Top with parsley and serve immediately
Read more our recipe VEGAN SPRING ROLLS #vegan #recipevegetarian
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