Ingredients
| Carrots | 10 pounds |
| Oil, canola | ¼ cup |
| Garlic, granulated | 2 tablespoons |
| Pepper, black | ½ teaspoon |
Instructions
- Purchase fresh carrot sticks to use in this recipe or cut whole carrots into sticks.
- 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.
- Roast in a preheated 375° F oven for approximately 30 minutes or until the carrots are softened and carmelized.
Recipe Notes
Hold hot at 140° F until served. Portion with a 4-ounce spoodle (1/2 cup). Heat to 145° F or higher for at least 15 seconds. Optional: When tossing the carrots and oil together, salt-free seasonings such as onion powder, Italian seasoning and/or black pepper may be added to taste.