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Tried: *** They were pretty good. Some of them didn't soften but I did tweak the ingredients a bit.

from Boulder Locavore

Herb Roasted Garlic Brussels Sprouts Sweet Potatoes and Carrots

Excellent! Herb-Roasted-Garlic-Brussels-Sprouts-Sweet-Potatoes-and-Carrots. Halve Brussels and cut sweet potatoes in large wedges as they cook the fastest! Added half a large sweet onion, thinly sliced. bake in lower half of oven.

from foodnetwork.com

Orange-Glazed Carrots

The nutrients in some vegetables — including the five mentioned below — become more bioavailable, or readily available for your body to absorb, once they’re cooked. Here are a few of the major players.

from Slender Kitchen

Honey Roasted Carrots

Honey Roasted Carrots ~ 3 cups of Baby Carrots or Carrots cut into french fry like spears, 1 tbsp Honey, 1 tbsp. Olive Oil, Sea Salt, fresh Ground Pepper, Cooking Spray... I mixed the honey with some balsamic vinegar and poured on partway through cooking.