The carrots can also be tossed together with sliced red onions, fresh rosemary, olive oil, salt, pepper, and garlic pepper, and then roasted until all are nicely caramelized.
I'm so loving pulling these little yellow baby carrots out of the garden and cooking them up! Aren't their green tops pretty? They are so so good and loaded with vitamins and minerals, see below!
Preheat oven to 400°F. Gently toss together the carrots, red onion, fresh rosemary to coat with the olive oil. Lay out on a rimmed baking pan, lined with aluminum foil. Sprinkle with kosher salt and garlic pepper.
Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned. I then sautéed them in grass fed butter on the stove top in an iron skillet and sprinkle with fresh dill if not using rosemary.
This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin C, Vitamin B6, Folate, Pantothenic Acid, Iron, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin K and Manganese.
Read More http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3026/2#ixzz33gXtZfKa
These are also some organic red potatoes we planted here in Spicewood Texas about February 20, 2014 and pulled out yesterday June 3rd. They are so yummy good steamed up and topped with some grass fed butter! I'm gettin hungry are you?!
Gluten Free Lady