ROSEMARY'S BABY CARROTS
1 POUND BABY CARROTS
¼ CUP BALSAMIC VINEGAR
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
2 TABLESPOONS CRUSHED DRIED ROSEMARY
2 CLOVES GARLIC, MINCED
½ TEASPOON PAPRIKA
BLACK PEPPER
Preheat the oven to 400°F. Mix everything in a bowl. Spread on a baking sheet and roast for 20
minutes or until tender.
Makes 4 servings.
Per serving: 90 calories, 1 g protein, 15 g carbohydrates, 4 g fat (0 g saturated), 79 mg sodium, 4 g
fiber