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Roasted Carrots

By Michelle Cox

These roasted carrots are so good. I don’t think I’ve ever prepared them without having requests for the recipe. I love that they’re so simple to prepare! They’re a hit with my family and I hope your family will enjoy them as well.

1 envelope onion soup mix (I use the Lipton brand)

¼ cup + one tablespoon canola, olive, or vegetable oil

1 lb. baby carrots

Salt to taste

Preheat the oven to 450°. Combine the soup mix and oil; stir well. Put the carrots in a gallon size plastic bag (or toss in a bowl). Add the soup mix and oil mixture over the carrots. Zip the bag shut and shake until all the carrots are coated.

Pour into a 9x13x2 pan that has been coated with cooking spray. Spread the carrots out in the pan. Cover the pan with foil and bake for 25 minutes. Remove the foil and stir; salt lightly. Continue baking approximately 10 minutes more (stir once or twice) until the carrots are tender and lightly browned.

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