Posted by: marthabernie | October 6, 2015

ROASTED CARROTS and PEARS

Another quick recipe for a healthy side dish.

ROASTED CARROTS and PEARS

2 teaspoons canola oil

12 baby carrots

6 small pears, halved lengthwise and seeds removed

1/4 teaspoon salt

1 tablespoon maple syrup

Preheat oven to 375 degrees F.  Spray a rimmed baking sheet with nonstick cooking spray.  In a medium skillet, heat canola oil over medium high heat.  Add carrots and cook, stirring frequently, until lightly browned, approximately 2 minutes.  Place carrots and pear halves, cut side down, on prepared pan.  Sprinkle with salt.  Bake until tender, approximately 12 minutes.  Remove from oven and drizzle with syrup.

ENJOY!


Responses

  1. This sounded odd to me until I read it; and now I think it sounds pretty good, except for the canola oil; I don’t object to the taste, and the technique may have since been refined, but it was in the past made (semi) non-toxic by means of a centrifuge; however, trace amounts of toxins remained which, if consumed regularly, could build up in one’s system and possibly lead to kidney problems. Olive oil may change the taste of the dish, but I think it’s safer. But, all things in moderation. Neat dish.


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