Carrots with Roasted Garlic
Makes about 1 1/2 cups
Time 45 min
This easy recipe for little ones is made by steaming carrots in parchment paper while garlic roasts alongside, so cleanup is fast and the results are delicious.
Special Diets:
Ingredients
- 6 medium carrots (about 3/4 pound total), cut into 1/2-inch cubes
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, unpeeled
Method
Preheat the oven to 400°F.
In a bowl, toss carrots with oil.
Spoon carrots onto a 15-inch square of parchment paper and wrap up like a package, folding down the top and tucking under the ends to ensure no steam escapes.
Wrap garlic snugly in foil and place both packets on a baking sheet.
Roast until carrots and garlic are very tender, about 25 minutes.
When cool enough to handle, carefully open foil and squeeze garlic out of its papery skin into a medium bowl.
Mash with a fork to make a smooth paste.
Transfer hot carrots, along with any accumulated juices, to the bowl and toss gently to combine.
The carrots will keep refrigerated in an airtight container for up to 3 days and in the freezer for up to 3 months.
(Suggested age: 8 months and up)
Nutritional Info:
Per serving: about 1/4 cup, 40 calories , 1.5g total fat, 40mg sodium, 6g carbohydrates (2g dietary fiber, 3g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 6 medium carrots (about 3/4 pound total), cut into 1/2-inch cubes
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, unpeeled