Ingredients
Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.
- 6¼ pounds Carrot sticks
- ¼ cup Oil, canola
- 1 tablespoon Salt, kosher
- ¼ cup Garlic, granulated
- 2 teaspoons Black pepper
- 2 teaspoons Onion, granulated
- 2 teaspoons Italian seasoning
Directions
To Prepare Rice One Day in Advance
- Toss the carrot sticks together with the canola oil and seasonings until the carrots are lightly coated.
- Spread the carrots in a single layer on sheet pans. 3. Roast in a preheated 375° F oven for approximately 30 minutes or until the carrots are softened and caramelized.
Recipe Notes
This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
Recipe Options
Crediting
½ cup red/orange vegetable
Serving Suggestion
Serve with 2 ounces of Pesto Aioli for dipping.
Nutrition Facts Per Serving
C(0.5CUP) Calories: 35 kcal I Fat: 1.2 g I Saturated fat: 0.1 g I Sodium: 110 mg I Carbohydrates: 6 g I Fiber: 1.6 g I Sugar: 2.9 g I Protein: 0.6 g I Calcium: 20 % I Iron: 0.2%