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Carrot Gold

High heat and minimal fuss is the perfect combination for fresh carrots. Instead of buying bagged carrots, get a whole bunch with the tops intact, and look for the bunch with the smallest carrots. You’ll love the sweetness that the high heat coaxes out.

Serves 2, about ½ cup each.
Nutritional Information
Calories: 63
Total Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 10 g
Fiber 4 g
Sugar 5 g
Cholesterol 0.0 mg
Sodium 209 mg
Iron 1 mg
Calcium 37 mg
Ingredients
8 ounces small carrots, leaves removed,
stems left on, root left on
1 teaspoon olive oil
¼ teaspoon crushed red pepper
⅛ teaspoon sea salt
2 lime wedges
Preparation
  1. Preheat oven to 500°.
  2. In a large bowl, toss carrots with oil and pepper. Place on a baking sheet in a single layer.
  3. Bake for 10 minutes, then stir, and cook an additional 5 minutes. Check along the way to ensure you don’t burn the carrots.
  4. Sprinkle with salt and serve with lime wedges.

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