Once again a Kroger grocery circular provided me with a dynamite recipe. Sweet, tender carrots from a 16-ounce bag you already have in the refrigerator are coated with oil, salt, pepper, and honey. These are baked for about 35 minutes (or until tender) and are to be turned once during the baking process so they are coated throughout.
Lining a cookie sheet with coated aluminum foil eliminates a big, messy cleanup. In the summer especially, no one should have to struggle to get dinner on the table. This honey-flavored healthy option takes care of business in a hurry.
Honey Roasted Carrots
1 (16-ounce) bag carrot nuggets
2 tablespoons olive oil
salt (or salt substitute) and pepper to taste
2 tablespoons honey
Line cookie sheet with foil and spray with cooking spray. Preheat oven to 400 degrees. In a large bowl toss carrots with oil, salt, and pepper until all are well coated. On the prepared baking tray spread carrots in a single layer and drizzle with honey. Bake uncovered, turning once, until just tender or cooked to your desired level of doneness, about 25 to 35 minutes. Refrigerate any leftovers. Makes 4-6 servings.