ROASTED PEPPERS AND CARROTS

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Roasted Peppers And Carrots image

Number Of Ingredients 5

1 pint mini red and yellow bell pepper, stemmed, seeded, and cut in half, or 1 large red or yellow bell pepper, stemmed, and seeded, and cut into strips
8 ounces baby carrots (about 2 cups)
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped garlic, fresh or jarred organic
salt and coarsely ground black pepper to taste

Steps:

  • Heat the oven to 425°F. Combine the bell peppers, carrots, olive oil, and garlic in a baking dish. Season with salt and pepper and bake until some of the edges are browned and the vegetables are tender, about 25 minutes serve.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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