Butter-Roasted Carrots

By

Ann Taylor Pittman, Cooking Light

APRIL 2012

  • 4

Ingredients

  • 2 cups (2-inch) diagonally cut carrot
  • 1 tablespoon butter, melted
  • 1 teaspoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Preparation

Step 1

1. Preheat oven to 425°.

2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.