"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Carrots with Lemon & Olives Recipe

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This recipe for Roasted Carrots with Lemon & Olives, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy/Bruce Patterson
Added: Tuesday, February 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 bag (16 oz) baby carrots, rinsed
4 peeled garlic cloves, bruised
4 paper thin slices lemon, halved
1 T olive oil
Salt & pepper
1 T small black cured olives, pitted

Directions:
Directions:
Heat oven to 350. Combine carrots, garlic, olive oil and lemon in shallow baking dish. Stir to blend. Bake, stirring occasionally until carrots are tender and lightly browned, about 45 minutes. Add the olives. Bake 10 minutes longer.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Nutritional Info per serving: Calories 77; Protein 1g; Carbs 13g; fiber 4g; fat 3g; Cholesterol 0mg; Sodium 59mg

 

 

 

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