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Roasted Carrots
By Monica Resinger

These are so good, my kids (who are old enough to cook by themselves) make 
them for snacks!

Desired amount of carrots washed and cut in half lengthwise, then thirds
Olive Oil (if you don't have olive oil, you can substitute vegetable oil)
Seasoning Salt

Place carrots on a baking sheet and drizzle with enough olive oil to coat.  
Sprinkle with seasoning salt to taste, then mix it all up so the olive oil 
coats the carrots well (I use my hands, but you could also use a spatula or big 
spoon).  Roast in a 375*F oven for around 30 minutes, then check to see if the 
carrots are caramelized (browned) and soft.  The caramelization is what makes 
these so good, so this is where you decide if you want more caramelization or 
if they are ready now.  If they aren't getting color yet, cook until they do... 
the more color, the better they are.  Be careful though because they can also 
burn, so keep an eye on them.  

For more delicious vegetable recipes, check out the Vegetable Recipe E-book:
Get Monica's FREE weekly e-zine for homemakers!  Just send a blank e-mail to: 

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