Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 6
I am allergic to pollen and therefore can not eat fresh fruits and vegetables. Some baked vegetables are the only way I can eat them. I love using this recipe for carrots, celery and potatoes. Be creative also, use whatever vegetables and seasonings you love. Enjoy!
Ingredients
- Cut veggies into 3 inch sticks
- Tillamook butter
- Seasonings
- Morton Iodized salt/McCormick ground black pepper
Directions
Melt butter in a large bowl and mix veggies with salt/pepper and any other spices you wish. After veggies are coated place them on a cookie sheet. Make sure they are all spread out. Cook for about 20 minutes, flipping the veggies half way thru.
Enjoy!
More about Baked Vegetables
The carrot, is a root vegetable. There are many colors this vegetable can be, white, red, purple, and yellow. The taproot, or colored area, is most commonly eaten but the greens can be eaten as well. The carrot is native to Europe and southwestern Asia. Almost half of the carrots grown are from China. Carrots are used widely in a variety of cuisines.
[nectar_gmap zoom=”3″ map_greyscale=”1″ marker_image=”3275″ size=”300″ map_markers=”30.576687 | 104.062157 | China” map_center_lat=”30.576687″ map_center_lng=”104.062157″ marker_animation=”1″]
