Roasted Carrots

10 Min.
25 Min.
4
Ingredients
2
pounds carrots, peeled and cut into half lengthwise
2 pounds carrots, peeled and cut into half lengthwise
¼
cup olive oil
¼ cup olive oil
1
teaspoon Better Than Bouillon® Seasoned Vegetable Base
1 teaspoon Better Than Bouillon® Seasoned Vegetable Base
1
teaspoon Better Than Bouillon® Roasted Garlic Base
1 teaspoon Better Than Bouillon® Roasted Garlic Base
1
teaspoon cracked black pepper
1 teaspoon cracked black pepper
Directions
  1. Preheat the oven to 425°F.
  2. Whisk the olive oil, Seasoned Vegetable Base, Roasted Garlic Base, and pepper together in a large bowl.
  3. Add the carrots to the bowl and toss to coat.
  4. Spread carrots evenly onto a rimmed baking sheet.
  5. Place the baking sheet into the oven and roast carrots for 15 minutes.
  6. Carefully remove pan from the oven and serve immediately.
Try this dish with Better Than Bouillon Reduced Sodium or Organic Seasoned Vegetable Base.

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