Serve these summer favorites with chimichurri sauce for a colorful side dish.
Ingredients
SERVINGS: 4 Serving(s)
- 10 small to medium carrots, washed, peeled or scrubbed with ends cut off
- Olive oil spray
- ¼ cup mushroom broth
- ¼ cup raw apple cider vinegar
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground pepper
Preparation
Preheat oven to 425 degrees.
Spray and toss carrots with olive oil then arrange in a pan.
Mix other ingredients and pour over carrots.
Cover carrots with foil or lid and roast for 15 minutes.
Uncover and continue roasting until fork tender (about 10–15 minutes) or, if you prefer, remove carrots from the oven and finish on a grill.
To serve, top with chimichurri sauce.
