1 1/2 pounds carrots - (10 medium)
2 T olive oil
2 t finely chopped fresh rosemary
1 t sugar
1/2 t salt
pinch of pepper
Preheat the oven to 425. Line a jelly-roll pan with foil. Peel skin off carrots. Cut carrots in half crosswise. Next, cut each half in half lengthwise. Finally, cut each half in half lengthwise again. You will end up with 8 sticks from each carrot. In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until carrots are evenly coated. Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs clinging to the sides of the bowl. Spread the sticks out as much as possible. Bake until the carrots are tender and well browned, about 20 minutes.
*Makes 4 servings. From Wiliams-Sonoma - the kids's cookbook.
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Lisa
IBS-C, pain predominant
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