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Ingredientes
- 1 lb baby carrots
- 8 ounce mushrooms
- 1/4 c. extra virgin olive oil
- 1 Tbsp. Kosher salt
- 2 Tbsp. minced fresh garlic
- 2 tsp minced fresh rosemary
- 1 tsp freshly-grnd black pepper
Direcciones
- Mix the extra virgin olive oil, Kosher salt, garlic, rosemary and black pepper together in a mixing bowl. Divide this mix into two equal parts.
- Toss the carrots in half of the mix and the mushrooms in the other half of the mix.
- Place the carrots and mushrooms separately on cookie sheets. Roast in preheated oven at 500 degrees till soft (carrots will take longer).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 762g | |
| Calories 714 | |
| Calories from Fat 492 | 69% |
| Total Fat 55.78g | 70% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7346mg | 306% |
| Potassium 1859mg | 53% |
| Total Carbs 51.02g | 14% |
| Dietary Fiber 16.7g | 56% |
| Sugars 25.37g | 17% |
| Protein 10.76g | 17% |
