Roasted Baby Carrots

In honor of Earth day, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

Happy Earth Day! The April Recipe ReDux theme makes me super happy! Maybe part of why I’m a crunchy granola individual is because I was born so close to Earth Day!

I shared a Winter Citrus + Squash Salad for my birthday yesterday (I know it’s now spring but it’s still somewhat cold and you can still access these ingredients right now, so meh!) with a little teaser for this recipe, so I’m sharing it today!

Over my vacation, I discovered the wonder that is Berkeley Bowl, especially the bargain fruit/veggie area, because I happened upon so many awesome finds, including a giant bag of baby carrots for 99 cents! :O Roasted baby carrots, here we come!

By baby carrots, I don’t mean the pre-cut ones that you can buy in a bag to dip in hummus, ranch dressing, or whatever it is that you fancy. These are young carrots and they are glorious! I couldn’t help buying em’ because (1) they were so inexpensive and (2) they were truly blog-worthy carrots.

There were two radishes(?) that snuck into my bag of carrots, but I’m definitely not complaining! We thought they were abnormally shaped purple carrots at first, haha.

Since you need to cut the tops of the carrots off anyway, you can save those in a bag with other vegetable scraps to make your own vegetable stock! I have a bag with celery stems + onion scraps chillin’ in my freezer right now with some remnants from my Lemon and Herb Roasted Chicken so that I can make chicken/veggie stock! (Yay for saving money and reducing food waste!)

I’ll share a recipe for it sometime after I actually get around to making it (still accumulating right now!), but I plan to throw in green onion ends, salt, pepper, bay leaves, garlic cloves, and water to get that broth going!

Roasted Baby Carrots

Roasted Baby Carrots

From fairyburger at https://www.fairyburger.com/roasted-baby-carrots/

http://www.fairyburger.com/wp-content/uploads/2017/04/roastedcarrots1.jpg

Prep: 10m

Cook: 30m

Total: 0h 40m

You'll Need...

• 1 lb. baby carrots, halved lengthwise with tops cut off
• sea salt (to taste)
• freshly ground black pepper (to taste)
• drizzle of garlic-flavored olive oil*
• fresh parsley, minced

Directions

1. Preheat oven to 375.
2. Spread carrot halves across a roasting/baking pan and drizzle with olive oil.
3. Toss to combine, then sprinkle with salt + pepper.
4. Bake for 25-30 minutes, depending on how crispy you want them.

Additional Notes

*If you don't have garlic-flavored olive oil, you can use regular extra virgin olive oil and minced garlic!

Generated with ♥︎ by Matcha Print

• How do you reduce your food waste? Share some tips with me in the comments!