Wordless Wednesday






Lemon, Curry, and Parmesan Roasted Carrot Fries

Ingredients:
1 pound carrots cut in half (I bought my carrots pre-cut, but you can cut them into long vertical strips, or make smaller fries by first cutting them vertically and then horizontally)
Juice of one lemon
extra virgin olive oil
1 Tbs. curry powder
3 Tbs. grated Parmesan cheese
salt and pepper, to taste

Directions:
1. Pre-heat the oven to 350 F.
2. Coat a baking sheet with non-stick cooking spray.
3. Place the carrots on the baking sheet.
4. Drizzle the lemon juice and olive oil over the carrots.
5. Dust the carrots with the curry powder and sprinkle on the cheese.
6. Toss everything together to coat the carrots evenly with the mixture.
7. Bake in the oven for 45 minutes to 1 hour.

Cinn-fully Sweet Roasted Butternut Squash

Ingredients:
1 butternut squash, cubed (I bought mine pre-cut)
2 Tbs. Mexican vanilla extract
2 Tbs. brown sugar
2 tsp. cinnamon

Directions:
1. Pre-heat the oven to 350 F.
2. Coat a baking sheet with non-stick cooking spray.
3. Place the butternut squash on the baking sheet.
4. Drizzle the vanilla over the butternut squash.
5. Sprinkle the butternut squash with brown sugar and dust with cinnamon.
6. Toss everything to combine, coating the mixture evenly.
7. Bake in the oven for 45 minutes to 1 hour.

MANGIA!!!

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