SIDE: MY OVEN-ROASTED RAINBOW CARROTS. BEAUTIFUL TO SEE AND EAT!

YES, I can hear you, this is not the first time that I post my carrots and it will not be the last either. Why? Because we need to eat more veggies. Sometimes kids hate them but I believe that if we present them in a colorful fashion like a rainbow, they will look at their veggies in a different way and perhaps will eat them, smile. However, for all of you adults, snap out of it and eat your veggies, OK?
 
Category:  Side
Approx. Prep and Cook Time:   30 to 45 minutes
Approximate Cost:    $6.44 or $2.15 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__ 
Servings: 3 to 4
 
Ingredients
1 bag of rainbow carrots, peeled, ends cut ($2.79) @ Traders Joe and Wegmans
8 to 10 jumbo garlic cloves, peeled tops cut and discarded ($1.10)
¼ c. Angie’s Basting Olive Oil ($1.50)
1 Big rosemary spring, rinsed and pat dry (.40)
1 lemon (.50)
2 large scallions (.15)
 
Directions
Peel the carrots and garlic and prep as I indicate under the ingredients.
Place all in a baking mold, add my basting oil and rub well to cover.
Roast for about 30 to 45 minutes, depending on your oven calibration.
Slice the lemon, chop the scallions and you are ready to enjoy this beauty.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi