June 12, 2012

Roasted Carrots

I promised a friend I'd start posting recipes more often... that was at least two months ago. So I'm going to try to start posting simple recipes from my phone as I make them.

About six months ago, I joined Weight Watchers Online (lost 20+ lbs and counting!); so now most of my cooking is veggie heavy and low on fat. The plan allows you to eat unlimited fruits and vegetables so I've found some ways to make delicious vegetables with little else added.

Tonight I made some carrots. I added some spices, a little Splenda brown sugar, and some olive oil spray. Then I roasted them, because roasted veggies are yummy.

Here's an approximation of the recipe:
Preheat oven to 400 degrees.
Peel and cut a bag of carrots (1 lb I think) into 1-inch chunks.
In a bowl, spray carrots with cooking spray; I used olive oil spray. Use just enough to lightly coat.
Sprinkle with (approximate measurements) 1/4 tsp ground nutmeg, 1 tsp dry ground ginger, 1 tsp salt, 1/4 tsp pepper, and 2 tsp Splenda brown sugar.
Toss to coat evenly.
Turn out into a cookie sheet (I roast all my veggies in a Pampered Chef stoneware roasting pan).
Cook for 50-60 min or until nicely browned, stirring occasionally.
Enjoy! I ate the whole batch for dinner, so maybe make more if you have a WW member on hand.