Roasted Carrots

Preparation Time: 30 minutes or less
1 package (16 oz.) baby carrots 1 small onion, cut into thin wedges 1 1/2 tsp. olive or vegetable oil 1 Tbs. parsley, fresh, chopped 1/4 tsp. salt 1/8 tsp. ground black pepper
Preheat oven to 450 degrees. Coat a 9 x 13-inch baking dish with cooking spray. In the baking dish, toss together carrots, onion, and oil. Spread to make a single layer. Roast, stirring occasionally, for 20 to 25 minutes, or until the carrots are lightly browned and just tender. Add parsley, salt, and pepper; toss to coat.
Serves: 4
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 80 Total Fat: 1.5g Saturated Fat: 0.0g % of Calories from Fat: 18% % of Calories from Saturated Fat: 0%		Protein: 2g Carbohydrates: 14g Cholesterol: 0mg Dietary Fiber: 3g Sodium: 210mg
Each serving provides: A good source of Vitamin A.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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