Roasted Apples and Carrots

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Serving Suggestion: Roasted Apples and Carrots

Roasted Apples and Carrots (serves 2)

1 apple (I like Cortland or another crisp, firm apple)

2 small carrots

2 tsp. canola oil

Rosemary to taste

Salt and pepper if desired

  1.  Cut apple into ½” wedges. (Leave peels on.)  Cut carrots into sticks about 3” long and ¼- ½” wide.
  2.  Spray cookie sheet with non-stick spray.
  3. Spread cut apples and carrots on tray, drizzle with canola oil and stir to coat.  Sprinkle with a little rosemary (not too much or the flavor is overpowering.)
  4. Roast at 400° F until soft.  (You can also make this on the stovetop by using a heavy skillet and heating on medium, turning often.)

©2020 Kathleen Searles, MS, RD, CSSD, LDN