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
- Cut apple into ½” wedges. (Leave peels on.) Cut carrots into sticks about 3” long and ¼- ½” wide.
- Spray cookie sheet with non-stick spray.
- 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.)
- 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